Two brand new refrigerators were just delivered to my apartment! I’ve been very excited about this all week, which probably says a thing or two about how close I am getting to age 30.
I live in a big, old, and not particularly well-kept-up Victorian house. It’s got a few special charms that I appreciate, but the two fridges that have anchored each end of the kitchen for the past -oh, I don’t know- 20 years are not among them. Goodbye, old fridges! And good riddance.
One of the best parts about getting new refrigerators (besides ohmygod getting new refrigerators) is that you have to clean out the old ones. And by “clean,” I actually mean eat All The Things. For me, this comes at a great time. I leave for vacation in just under a week and then, when I return to Cambridge, I will be starting a Whole30 (much more about this plan soon).
Last night, I excavated from the depths of the freezer a bit of this white bean soup that I recently made. I had forgotten about it, especially as the weather has lately been so hot. The clouds have come in the past few days, though, and so I heated this up for lunch today and figured it was as good a time as any to share my recipe with you.
This soup is very good and very simple. Today I put a little bit of mozzarella on top, and that was perfect. A bit of bacon could be perfect-er. You can really use any herbs you’d like here, but white beans with rosemary and tomato is a classic combination that I love to love, and so I thought I’d keep things simple. Just like some of my other soups, including my vegan cream of zucchini soup and my also vegan black bean soup, this one freezes really well. So make a bunch now and have some later — you know, when you’re doing a bit of “cleaning.”
White Bean Soup with Rosemary and Sage.
- 1 tablespoon extra virgin olive oil
- 2 onions, chopped
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary
- 1 tablespoon dried sage
- 1/2 teaspoon dried red pepper flake
- 1/4 cup tomato paste
- 2 tablespoons spicy brown mustard
- 6 cups cooked white beans (or 4 cans, drained and rinsed)
- A splash of red wine
- 4-1/2 cups vegetable stock
- Sea salt + cracked red pepper to taste
Put a large Dutch oven (or another pot with a lid) over medium heat. When it’s warm, add the olive oil. Then add the onions, garlic, rosemary, sage, and pepper flakes. Add a pinch each of salt and pepper and then allow the ingredients to cook together for a few minutes until the onions become translucent.
Add the tomato paste and mustard and mix well. Add the beans. Continue cooking for just a minute or two, and then splash the pot with red wine, scraping the bottom with the back of the spoon to pick up all the tasty browned bits. Add the stock and bring to a boil, then reduce heat and cover. Simmer for about 15 minutes and then puree with an immersion blender until smooth.
NOTES: You can also use fresh sage, if you have it on hand, but double the amount. If you prefer to use dried rosemary, you should halve the amount. And of course, plain old water, or another stock you happen have on hand, can be substituted for the vegetable stock.