This week I made this recipe from Ina Garten. My little guy loved it, and so did my landlords (also known as my parents). I served it with La Brea organic wheat bread and a delicious salad with Balsamic Vinaigrette(see below for recipe). Note: I used canned beans. I used four cans of them, and only 4 cups of chicken stock. Also, SOO much easier with an immersion blender. I am almost tempted to ask for one for my birthday.
- 1 pound dried white cannellini beans
- 4 cups sliced yellow onions (3 onions)
- 1/4 cup good olive oil
- 2 garlic cloves, minced
- 1 large branch fresh rosemary (6 to 7 inches)
- 2 quarts chicken stock
- 1 bay leaf
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.
Simple Balsamic Vinaigrette
Mix equal parts good olive oil, balsamic vinegar, and maple syrup (the real, expensive kind . Add salt and pepper to taste. Yum!