KITCHEN
Victorine Farm White Bean, Potato, Rosemary Soup
| There is little more comforting than a bowl of soup drizzled with fresh olive oil. This soup is made easy by the use of canned white beans and chicken stock, but for the more ambitious, cooking the beans and making your own stock will certainly be worth the effort. The beauty of soup is that precision is not required in the amount or type of ingredients—use what you have on hand. This soup is great the next day. | ||
½ - ¾ |
chopped onion | |
3 |
cloves smashed garlic | |
2 |
stalks celery, sliced | |
2 |
carrots, sliced | |
1 |
sprig fresh rosemary | |
2 |
potatoes, peeled and sliced | |
| 1 can | small white beans, drained and rinsed | |
| 2-3 cans | good quality chicken broth | |
| 1 | tomato seeded and chopped | |
| 2-3 | stems fresh thyme | |
| olive oil | ||
| parmesan cheese grated | ||
| salt | ||
| Heat 3 tablespoons olive oil in large pan, when hot, sauté onion, celery and carrot until it begins to soften. Add garlic and rosemary, sauté briefly. Add potato and 1 tsp salt, again sauté briefly. Add chicken broth, white beans, tomato, and thyme. Simmer until vegetables are cooked through. Add salt as desired. Ladle into bowls, drizzle with olive oil and sprinkle with freshly grated Parmesan. | ||