This soup should really be called “the soup that’s too easy for it’s own good” Got a can or two of white beans? Good. Some onions, celery, and garlic? Cool. We’re basically done here.
Told you. It’s the perfect soup for a snowy winter’s day…heck any winter’s day. It’s the kind of soup you want to curl up to, preferably with a chunk of bread the size of your face. I also garnished it with some freshly shaved Parmesan. That’s optional of course, but i strongly suggest you do so.
I named this the winter white bean soup because there is something so fresh about white in the winter. It matches the crisp feeling in the air…do you know what I mean? Or is this just my iced coffee with two sugars brain rambling?
It’s a new year (welcome 2019!!!) and i’m looking forward to making lots of food that is good for you with just the perfect amount of wrong. To feel good, but to live life. Gather around darlings, it’s going to be a wonderful ride.
Winter White Bean Soup
- 3 tbsp olive oil
- 1 onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 cans white cannellini beans drained
- 1 parsnip peeled and cut into small cubes
- 3 cups vegetable stock
- 1 tsp salt (or more to taste)
- 1/4 tsp freshly ground black pepper
- freshly shaved for serving optional
- Heat up the olive oil in a pot over a medium-low flame. Add in the diced onion and saute for 2 minutes, or until translucent. Add in the garlic and celery and cook for an additional 3 minutes, stirring occasionally. Add in the beans, parsnip, and vegetable stock. Bring to a boil, lower the flame to medium and cook for 20-25 minutes, until the parsnip is soft.. Transfer the soup to a blender and puree. Season with salt and pepper to taste. Just before serving, top with shaved Parmesan.