White Bean and Chorizo Soup
We tried this soup and my kids ate it up without complaint, or mentioning the beans or vegetables. I thought the soup was fine, but since this got one of my picky vegetable eaters to eat vegetables without a single whine, I thought I better keep this recipe. I only did 1 fennel bulb, and wished I had done two.
Ingredients:
3 T olive oil
6 ounces chorizo (if in casing, remove casings and cut into 1/4 inch moons)
1 yellow onion, finely chopped
2 carrots, cut into 1/2 inch thick rounds
2 celery ribs, cut into 1/2 inch thing slices
2 small fennel bulbs, cut into 1/2 inch pieces (about 2 cups)
4 garlic cloves, finely chopped
2 large springs of fresh thyme
1 spring of fresh rosemary
1/4 - 3/4 cup white wine
6 cups chicken broth
salt and pepper to taste
two 15-ounce cans of small white beans, drained and rinsed
1/2 baguette, cut in 1/2 thick slices
Takes about an hour to cook, makes enough for about 6 people
Directions:
1. Heat a large heavy pot over medium heat. Add 1 tablespoon of the olive oil and then add the chorizo and cook, stirring occasionally, for about 5 minutes, or until browned. Add the onions and cook, stirring occasionally, for about 5 minutes, or until tender. Add the carrots, celery, fennel, garlic, thyme, and rosemary and cook, stirring occasionally, for about 5 minutes, or until vegetables begin to soften. Add the wine and bring to a simmer. Stir in the broth and season to taste with salt and pepper. Bring to a simmer then reduce heat to medium-low and simmer, uncovered, for about 20 minutes, or until vegetables are tender.
2. Stir in the beans and simmer gently for about 10 minutes to blend the flavors. Remove and discard thyme and rosemary stems.
3. meanwhile, brush the bread slices with remaining oil and sprinkle with salt. toast in toaster oven until golden.
4. Taste soup, adjust seasoning as desired.
5. Serve soup with toasted bread.
Ingredients:
3 T olive oil
6 ounces chorizo (if in casing, remove casings and cut into 1/4 inch moons)
1 yellow onion, finely chopped
2 carrots, cut into 1/2 inch thick rounds
2 celery ribs, cut into 1/2 inch thing slices
2 small fennel bulbs, cut into 1/2 inch pieces (about 2 cups)
4 garlic cloves, finely chopped
2 large springs of fresh thyme
1 spring of fresh rosemary
1/4 - 3/4 cup white wine
6 cups chicken broth
salt and pepper to taste
two 15-ounce cans of small white beans, drained and rinsed
1/2 baguette, cut in 1/2 thick slices
Takes about an hour to cook, makes enough for about 6 people
Directions:
1. Heat a large heavy pot over medium heat. Add 1 tablespoon of the olive oil and then add the chorizo and cook, stirring occasionally, for about 5 minutes, or until browned. Add the onions and cook, stirring occasionally, for about 5 minutes, or until tender. Add the carrots, celery, fennel, garlic, thyme, and rosemary and cook, stirring occasionally, for about 5 minutes, or until vegetables begin to soften. Add the wine and bring to a simmer. Stir in the broth and season to taste with salt and pepper. Bring to a simmer then reduce heat to medium-low and simmer, uncovered, for about 20 minutes, or until vegetables are tender.
2. Stir in the beans and simmer gently for about 10 minutes to blend the flavors. Remove and discard thyme and rosemary stems.
3. meanwhile, brush the bread slices with remaining oil and sprinkle with salt. toast in toaster oven until golden.
4. Taste soup, adjust seasoning as desired.
5. Serve soup with toasted bread.
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