White Bean Soup

I didn’t make this soup today.

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If only I’d had a can of creamy, comforting white beans in my pantry, I would have capped off this endless, unreasonably cold January day with a bowl of white beans and vegetables in a light, warming broth. Effortlessly. With not a single freezer burrito in sight.

 

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White Bean Soup (adapted from foodandwine.com)

makes 2 generous servings

1/2 a small onion, diced

1 large carrot, sliced

1 stalk celery, halved length-wise and sliced

3 cups water

approximately 2 teaspoons homemade boullion, taste carefully depending on the amount of salt

1 (14 oz.) can white beans (cannellini or great northern), drained and rinsed

(finely mined rosemary and thyme, to taste–I used about 1/2 a teaspoon of each)

In a saucepan, heat a splash of oil over medium heat. Add onion, carrot, and celery. Cook, stirring regularly, until the vegetables begin to soften, about 5 minutes. Add water, boullion, beans, and herbs. Simmer over medium-low heat until carrots and celery are tender.