White Bean Soup with Chili Oil Recipe
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Contributor: |
Contributor: Tom D'Amour
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon butter
1 tablespoons chopped shallot
2 cloves garlic, chopped
1/4 cup Pinot Grigio
1 (15 oz.) can of white beans, drained and rinsed
1 teaspoon chopped fresh rosemary
1 teaspoons chopped fresh parsley
1/4 teaspoon salt plus more to taste, if desired
1/4 teaspoon freshly ground black pepper plus more to taste
16 oz. vegetable stock or broth
1/2 cup Half and Half
Chili oil (oriental aisle of your market)
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Directions: |
Directions:Melt butter in a 3-quart soup pot. Turn heat to medium and cook shallots for approximately 3 minutes, stirring occasionally until shallot pieces are translucent. Add garlic and cook for a minute more. Deglaze with the wine. Add beans, rosemary, parsley, salt and pepper and stir to combine. Cook over medium heat for 5 minutes, stirring occasionally. Stir in broth and bring soup to a boil. Once boiling, lower to a simmer and cook uncovered for 20 minutes. Remove from heat and let stand for 5 minutes. Using an immersion or stand-up blender, puree the mixture. Once there are no chunks of beans remaining, return the soup to medium-high heat. Stir in half and half and cook for 5 more minutes until soup is thoroughly heated, stirring occasionally. Season with additional salt and pepper to taste. Drizzle chili oil on top. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
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Personal
Notes: Gigi wasn't always a big soup eater. She said soups reminded her of being sick. Over the years she's learned to love them. Soups are so easy to make. This recipe gives you a chance to use that old can of beans you've had in you pantry since you moved in. If you want, make your own vegetable stock by using up all the old vegetables in your fridge. By the way, if you sprinkle some bacon bits on top of the soup I won't tell.
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