Rosemary Thyme White Bean Soup
This can be vegetarian if you omit the sausage, vegan if you use water or vegetable broth instead of chicken broth. Any way you modify it, you’ll have a hearty, healthy, delicious meal. If you have Parmesan cheese rinds (always save these in the freezer to add to soups and stews) use one or two here. They will infuse the soup with a rich, distinctive flavor.
Serves 4-6
3 T olive oil
1 yellow onion, finely chopped
3 stalks celery, sliced 1⁄2” thick
2 carrots, slice 1⁄4” thick
6 garlic cloves, chopped
1 t red pepper flakes
2 sprigs rosemary (or 1⁄2 t dried)
2 sprigs thyme (or 1⁄2 t dried)
1⁄2 c dry white wine
A rind of Parmesan (optional)
3 c chicken broth
2 15 oz cans cannellini beans
2-3 links Aidell’s Chicken and Apple Sausage, optional (or any other fully cooked sausage you like)
Grated Parmesan cheese for serving
Heat olive oil in a large dutch oven and add onion, celery, and carrot. Sprinkle on a generous pinch of salt and stir to coat with oil. Cook for 5 minutes over medium heat, until vegetables begin to soften. Add red pepper flakes and herbs.
While vegetables cook, open the cans of beans. Drain one can in a colander. Pour the other can into a blender and pulse to liquify.
Add white wine to the pot and reduce for 2 minutes over medium high heat.
Add a Parmesan rind if you have one. Add puréed beans, chicken broth, and drained beans. Bring up to a boil. Lower heat and simmer. Cut sausage into 3⁄4” slices and add to soup. Cook soup over medium low heat for 15-20 minutes to meld flavors.
Remove rosemary and thyme sprigs and serve with a little extra olive oil drizzled on top and Parmesan cheese.