Cold weather and golden-red leaves have arrived, officially marking the beginning of comfort food. Sweaters, boots, and mittens have come out of hibernation, and the sandals have been sent away for another six months. Meanwhile, I’ve been saying goodbye to fresh tomatoes and raspberries. Bur before you get too upset, welcome squash, thick stews, and hearty bread into your kitchen.
My hometown is only minutes away from a historically German settlement, so I feel comfortable saying that I know my comfort food. This soup has never failed to hit the spot, both warming and filling. Until recently, it was a bit of of hassle to make. The soup needs to be blended. I tried both a hand crank and a blender with varying degrees of success, but neither one was terribly practical Luckily, I was feeling generous one day and bought an immersion blender. This gadget isn’t practical for everyone, but living with a small kitchen and no blender makes this tool golden.
White Bean and Rosemary Soup
Canned beans and dried beans are both fair game. I normally use dry beans and soak them over night (1 cup water to 2 oz beans). But use what you have.
1 lb dried white cannellini or navy beans
4 cups sliced yellow onions
¼ cup olive oil
2 garlic cloves, minced
1 large branch fresh rosemary
2 quarts chicken stock
1 bay leaf
2 tsp salt
½ tsp black pepper
Soak the beans overnight, allowing them to absorb as much water as possible.
In a large pot over medium-low, saute the onions in olive oil until translucent. Add garlic and cook over low for three more minutes. Add drained beans, rosemary, chicken stock, and bay leaf.
Cover, bring to a boil, and allow to simmer 30-40 minutes.
Remove bay leaf and puree everything together.
Stir in salt and pepper and serve warm