White bean soup is one of my all-time favorite dinners. It's so simple and yet it took me a long time to get my version to taste as good as my dad's: the key is to use a LOT of garlic. This recipe makes a delicious base that can be easily modified -- see suggestions at the end.
White bean soup (1-2 servings):
- 1/2 head garlic, peeled and chopped
- 2 cups reconstituted white beans (equal to 1 can, drained)
- red pepper flakes
- 1-2 tbsp olive oil
- parmesan
- salt & pepper
On medium heat, saute the garlic and red pepper flakes in the olive oil until fragrant, then add the white beans. Add about 1-2 cups of water and simmer for 5-10 minutes. Mash half the beans or puree half with an immersion blender so that the soup becomes thick but retains some texture. Season with parmesan, salt & pepper, and a few drops more of olive oil if you like. Substantial on it's own or with crusty bread.
Variations:
- Caramelize an onion with the garlic at the beginning -- this will make the soup sweeter
- Season with fresh chopped rosemary
- Add chopped kale along with the white beans; do not mash or puree the beans at the end
The multipotent version:
Differentiated to kale-and-white bean soup:
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