Hi everyone! Now that it’s getting chillier every day (kind of), I can officially start drinking copious amounts of hot tea and eating soup all of the time. Well, not all of the time because Carson isn’t very fond of soup, but certainly more often than in the summer! Today I am linking up with Eat Drink & Be Mary as well as Full Time Mama for Delicious Dish Tuesday. I thought this would be the perfect time to share a soup recipe that Carson and I both love.
First, a little background as to how we came upon this magical soup. Back in winter of last year we went on our annual trip to Puerto Rico (you can read about it here) with my parents and it just so happened that one of Carson’s co-workers was from Puerto Rico and he recommended a restaurant for us to go to. The only other instructions that his friend gave us was that we had to try this bean soup. I wasn’t too keen on the idea of some odd bean soup, but I figured we had to try it so we split a small portion of it, and then ordered another one. Heaven opened up and sent this soup to us and I’ve found a recipe that seems to match the soup fairly well!
1 pound of dried white cannellini beans
4 cups of sliced yellow onions (~3 onions)
1/4 cup of olive oil
2 garlic cloves, minced
1 large branch of fresh rosemary
2 quarts chicken stock
1 bay leaf
2 teaspoons of kosher salt
1/2 teaspoon of freshly ground black pepper
Before we jump into the directions I want you to know a few things: this makes 6 servings so feel free to cut down the recipe to suit your needs, also the first part takes a while (6 hours!). So be prepared ahead of time and don’t come into making the soup with a mindset of “I want to eat it right now!” like Carson and I did.
In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10-15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes. until the beans are very soft. Remove the rosemary branch and the bay leaf. Puree soup in a food processor. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.
Optional: Cook and finely chop several strips of bacon, use as a garnish on finished soup. Also, feel free to enjoy with a delicious glass of wine!
Do you have a favorite fall recipe?