Mmmmm today was the perfect Fall day. Crisp, sunny, breezy and slightly fragrant. It was the type of day when hardly anything could get me down, proven by the fact that I started off with a $108 ticket on my car for expired license tabs and my beloved Minnesota Vikings lost pretty badly. It don’t matter! I’m still here, I’m still smiling and life is good.
Life is tasty, too, especially because we made this oustanding Rustic White Bean + Vegetable Soup to eat during halftime of the football game. The fragrances of simmering vegetables and herbs filled the house and warm soup filled our bellies shortly thereafter.
This soup is so easy to make so don’t let the lengthy ingredient list convince you otherwise. You can throw a pot together on a weekend in between loads of laundry or during the football game at half time. Making a big pot at once will not only feed a group of people but you can also save some to eat for lunches or dinners throughout the week. If you’re cooking for one like I usually am, recipes like this are killer.
Another thing I like about this concept is that you can make it as complicated or as simple as you want. For example, we used fresh chopped tomatoes when we made it, but a can of premium diced tomatoes will taste great too. Also, we cooked the white beans from scratch but there isn’t anything wrong with using can beans if time is limited.
If your vegan or vegetarian, this soup is easy to make customized to your dietary preferences. Say you want to make it a little more substantial and add some meat, chicken sausages would go SO well in a soup like this.
What will you need?
1 quart chicken or vegetable stock
2 yellow onions, coarsely chopped
3 large carrots, cut in half lengthwise then sliced
2 large fresh tomatoes, chopped or 1 15 oz can diced tomatoes
1 large zucchini, chopped
1 15 oz. can of white beans
1/2 cup frozen peas
3 tbsp olive oil
10 fresh sage leaves
2 tbsp fresh parsley, chopped
1/2 tsp crushed red pepper
Additional fresh chopped parsley, sage and grated parmesan cheese
How do you make it?
1. Chop up all of your vegetables.
2. In a large, cast-iron stock pot, heat 2 tbsp of olive oil. Add your onions and carrots and stir on medium heat until the carrots are almost fully cooked – about 10 minutes.
3. Add a quart of chicken or vegetable stock and the remainder of your ingredients. Gently simmer the mixture until the zucchini are tender – about 15 minutes.
4. Serve the soup hot with some fresh chopped parsley, sage and grated parmesan on top.
Mmmmm what are your favorite chilly-weather soups?