The past couple of weeks I’ve been under the weather; Dan was nice enough to bring a cold home from one of his volunteer events and give it to me. I’m still a tiny bit congested, but I’m feeling pretty good for the most part.
I’ve been going through boxes of stuff that we obviously don’t need (because they are in boxes) and gifting items to the local Buy Nothing Group - it’s a great way to give back to the community, keep things out of the landfill, and not support organizations like Goodwill.
I’ve been dreaming of this year’s garden and what stays and what goes. We’ve got plenty of frozen okra so we’ll take a break this year. I’ll plant fewer collard greens, more watermelon, onions, and leeks. Of course, there will be tomatoes, zucchini and winter squash (trying new varieties), eggplant, peppers, and herbs. I’ll start zinnias in all colors, shapes, and varieties and add some cosmos, and other flowers.
The arrival of the first serious cold spell (polar vortex) here in Minnesota has arrived, which means one thing - Soup! I’ve made this soup many times and it’s always hearty and warming. We served it with cornbread and a nice glass of wine.
Ingredients:
3 cans (15 ounces each) cannellini beans, drained and rinsed
1 yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 large carrots, peeled and chopped
2 stalks celery, diced
⅓ cup white wine
2 ½ to 4 cups vegetable or chicken broth (adjust to desired consistency)
1 tablespoon tomato paste
1 teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
¼ teaspoon red pepper flakes (optional for spice)
¼ teaspoon Italian seasoning
1 teaspoon dried thyme
½ teaspoon dried oregano
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it starts to brown slightly, about 5 minutes. Stir in the minced garlic, celery, and chopped carrots. Sauté until the vegetables soften and brown slightly.
Deglaze the pan with the white wine and cook for 5-7 minutes until most of the liquid has evaporated. Add the drained beans, tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, dried thyme, and dried oregano.
Pour in 2 ½ cups of broth to start (you can adjust the amount later if needed). Stir well to combine.
Simmer: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes. Serve the soup warm, paired with hearty bread or cornbread for dipping.
Thanks for stopping by!
