White Bean Soup

材料

2 cups dried cannellini beans, soaked overnight

1/4 cup extra-virgin olive oil

1 large yellow onion, finely diced

4 garlic cloves, minced

1 tbsp fresh rosemary, finely chopped

1 tsp smoked paprika

4 cups vegetable stock, homemade preferred

1/2 cup heavy cream

Salt, to adjust seasoning

Freshly ground black pepper, to adjust seasoning

手順

Drain the soaked cannellini beans and rinse under cold water until the water runs clear.

In a large pot, heat the extra-virgin olive oil over medium heat until shimmering, about 2 minutes.

Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.

Stir in the minced garlic, chopped rosemary, and smoked paprika, cooking until fragrant, about 1 minute.

Add the drained beans and vegetable stock to the pot, bringing the mixture to a boil.

Reduce the heat to low, cover, and simmer until the beans are tender, about 1 hour and 30 minutes, stirring occasionally.

Once the beans are tender, remove the pot from the heat and blend the soup until smooth using an immersion blender.

Stir in the heavy cream and season with salt and freshly ground black pepper to taste.

Return the pot to low heat and warm the soup for an additional 5 minutes, stirring constantly.

メモ

Ended up using a lot more broth than advertised so that it wasn't a solid - cooks down very fast. Used 6 cups instead of 4