Yesterday, my mom made some chicken noodle soup. Although I helped her make it, I will not be eating any. So, consulting My Father’s Daughter, I made myself some soup this afternoon. Again, using GP’s recipe.
The Food: White Beans
3 T EVOO
1 fennel bulb, thinly sliced
1 lg. yellow onion, thinly sliced
2 lg. garlic cloves, thinly sliced
Pinch crushed red pepper
1/4 tsp. dried oregano
1/4 tsp. fresh ground black pepper
2 14 oz. cans cannellini beans, rinsed and drained
2 pints vegetable stock
DIRECTIONS: In large soup pot heat EVOO. Add fennel and cook for 10 minutes (I did a little less) stirring occasionally. Add onion and garlic, turn heat as low as possible, and cook for 30 minutes, stirring occasionally, till vegetables are tender. (I cooked 45 minutes, 30 uncovered and 15 covered.)
Add crushed red pepper, oregano, and pepper. Cook for a minute. Add beans and stock, bring to a boil, lower to a simmer, salt to taste.
Cook on low for an hour. THEN. Dish up into broiler-safe bowls, top each with french bread and generously grated parmesan. Put under boiler till cheese melts and bread is crispy.
*The book offers this as one of two different ways to dish up the soup. For the other, check out the book.
The Fare: White Bean Soup