Saturday, October 1, 2011

Marcus Samuelsson's White Bean Soup

It''s that time of year again, kiddies. Yup, up here in the beautiful (but wet) Pacific Northwest, our fleeting summer has fled. Up here, we don't tan, we rust and here is a little WD-40 for the body and soul. Stumbled over this on the web and thought it sounded simple, delicious, cheap and easy. Think I'll make it tomorrow night.

White Bean Soup

1 hr 35 mins total
10 mins prep


Serves: 4

2 cans Great Northern beans
3 tablespoons olive oil
1 large onion, chopped
1 cup canned stewed tomato, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves, chopped
3 bacon slices, chopped
4 cups (or more) chicken stock
1 teaspoon fresh rosemary, chopped
1/2 cup heavy cream
grated Parmesan to finish


Heat olive oil in heavy large pot over medium-high heat. Add onion, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes.

Add beans, chicken stock, heavy cream, canned tomato, and rosemary. Bring soup to a boil. Reduce heat to medium-low; cover and simmer until beans are very tender, stirring occasionally, about 1 hour.

Add more chicken stock by 1/4 cupfuls to thin soup, if desired. Garnish with grated Parmesan.

Season soup to taste with salt and pepper.

Read more: