We are in the middle of winter here in Ottawa. What had been relatively mild so far, it suddenly exploded with snowstorms and temperatures below -20°C for a few weeks in a row. And though you’d think I should be used to it after 30 years, it is just not fun. This type of weather makes me want to eat hot soups for days - hearty, comforting and delicious, to ward off the chill.
As you know, I am forever testing recipes to include in my classes, and while looking for something to teach in an upcoming Greek class, I came across a white bean soup. I honestly can’t make a recipe without tweaking something, so this is what I came up with after a few tries. It is made with simple ingredients, but the result is wonderful. You can make a pot of this and have it for lunches throughout the week, and I can guarantee it will ward off the chill.
Mediterranean Style White Bean Soup
2 Tbsp extra virgin olive oil
1 1/4 cups yellow onion, chopped (about 1 large)
1/2 tsp salt
1/2 tsp black pepper
1 1/4 cups celery, chopped (about 4 stalks)
1 1/4 cups diced carrot (about 1 medium)
3 garlic cloves, minced
1 cup diced Roma tomato (1 large)
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/4 tsp cayenne pepper
1 tsp dried oregano
2 dried bay leaves
4 1/2 cups chicken broth (or vegetable broth)
2 x 540ml cans cannellini, navy or white kidney beans, drained and rinsed
1 lemon, juiced
1/2 cup chopped parsley
In a heavy pot or Dutch oven, heat extra virgin olive oil over medium-high heat. Add the chopped onion, celery, carrots, and a pinch of salt and pepper. Cook for about 5 minutes over medium-high heat, stirring regularly, or until vegetables are tender.
Add the garlic and tomato and cook for 5 more minutes, or until tomato is soft.
Add cumin, paprika, cayenne pepper, oregano and bay leaf and cook for 2 minutes.
Add beans and broth and raise the heat and bring to a rolling boil for 3 minutes. Reduce the heat to medium-low, cover and simmer for 20 minutes.
Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend until smooth, then return to the pot. Simmer for another 5 minutes. Remove from heat.
Off heat, stir in lemon juice and parsley. Transfer to serving bowls and top each bowl with a drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.
Serves 8.