Today we’re turning the dial back to seasonally appropriate.
I think we all know why. Unless you live in southern California, and then you get to eat popsicles and watch as the rest of us suffer under this arctic vortex of chilling doom.
Last night, we went out to dinner in the North End as a going-away event for a good friend who’s moving to San Francisco on Friday. (I should have given her some popsicles as a going-away present.) Anyway, from the time we sat down to the time we left the restaurant, the temperature dropped like 25 degrees. It was nuts. So we bought some bread for some carbo-loading pre-hibernation behavior.
Or, I guess we could pair it with some tasty soup. Let’s go with the later plan, since I don’t think I can fit hibernating into my work schedule.
This was my first attempt at a pureed bean soup, and I was a little nervous that the consistency would be off, but it turned out great. That immersion blender I snagged from a friend after graduating from college sure has come in handy!
I love the simplicity of this dish and am totally in awe of how such a short list of ingredients can yield such a full-bodied, complex soup. White beans, roasted garlic and smoky paprika are the stars of this show, and they perform accordingly.
Did I mention that this soup totally satisfies the requirements of the resolution: “I will eat healthier this year”?
Two Years Ago: Chocolate Pumpkin Pie
- 2 heads of garlic, ends cut off
- 2 Tbsp olive oil
- 1 large onion, sliced
- Salt and pepper to taste
- 1 tsp smoked paprika, plus more for serving
- 4-5 cups chicken or vegetable stock
- 1 Parmesan rind (optional, but adds great flavor)
- 8 oz (1 cup) dried cannellini beans, cooked (or you can use 2 cans, rinsed)
- Preheat oven to 350 degrees. Wrap the garlic heads in aluminum foil and roast for about 45 mins- 1 hour, or until fragrant and the cloves are golden brown. Remove from oven and let cool, about 20 mins. Once cool, squeeze the roasted cloves out into a small bowl and set aside. (I know it may look gross)
- Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion, season with salt and pepper to your liking, and cook, stirring frequently, until softened, about 10 minutes. Add the paprika about halfway through and stir to evenly coat the onions. Once the onion has softened, add the roasted garlic and cook for another 2 minutes.
- Add 4 cups of the stock and the Parmesan rind. Bring to a boil, then reduce the heat and simmer for 30 minutes. Add the beans and cook for another 15 minutes.
- Remove the Parmesan rind. Transfer the soup to a blender and puree, or use an immersion blender. Season the soup with salt and pepper to taste, and add up to another cup of stock to thin it to a consistency of your liking. (I added about another ½ cup of stock.) Sprinkle with extra smoked paprika and serve.
Adapted from Culinary Colleen