White Bean Soup

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.

 EAT.

The Fare: White Bean Soup

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Vegetable Stock

I’m a vegetarian. Didn’t know that? Now you do.

Gwyneth Paltrow is amazing. Didn’t know that either? Shame on you.

I received her cookbook, My Father’s Daughterrecently and have been dying to make a few things. I wanted to make a soup, but first I had to start with with the stock. Vegetable stock at that. Thanks, GP.

The Food: Vegetables 

1 lg. yellow onion, roughly chopped

2 lg. carrots, peeled and roughly chopped

1 celery stalk roughly chopped

1 lg. leek roughly chopped

3 garlic cloves, minced

4 sprigs fresh parsley

4 sprigs fresh thyme

2 sprigs fresh tarragon

1 bay leaf

1 tsp. coarse salt

1 tsp. black peppercorns

3 qts. cold water

We grew leeks in our garden this summer and have been keeping them in our garage. It was pretty cool to a. see the transformation from this

to this, and b. use food that I, er my parents grew to make this.

DIRECTIONS: Put everything into a large pot. Bring to a boil. Reduce to a simmer for 45 minutes. Let cool. Strain into container. (Use to make soup!)

(Oh did this smell great. If only there was a scent feature on this thing.)

The Fare: Vegetable Stock