It is easy to double the recipe if you want a big batch, and if you go with the vegetable stock option this is a vegan recipe. Serve with a salad, and you have a fast and healthy meal.
White Bean and Porcini Soup
1 tablespoon olive oil
1 small white onion, chopped
2 quarts good-quality vegetable stock
2 large carrots, cleaned and sliced into rounds
2 15-ounce cans Cannellini or White Kidney beans, rinsed and drained
1/2 ounce dried porcini mushrooms, rehydrated in two cups of warm water
pinch of crushed red pepper
salt and snipped fresh rosemary, to taste
In a 5-quart pot, heat the olive oil over medium-high heat and saute the onion in the oil until it softens. Add the stock and carrots and bring to a low boil. Reduce heat and simmer for fifteen minutes, or until the carrots are soft. Add in the beans and the mushrooms, plus the strained soaking liquid (run the soaking liquid through a fine strainer lined with damp paper towels to remove the grit). Simmer for another 10-15 minutes and stir in the red pepper, salt, and rosemary. Serve in shallow bowls, drizzled with olive oil if desired.
Thanks for reading,
-Angela
There is nothing better on a snowy day (which we happen to have a bit of here this morning) than soup. That it's vegetarian means I can bring it to work — yay! And I always make extra to freeze; after a long day, it's SO nice to be able to just warm up some comfort food ….
This looks delicious.
This looks lovely, Angela. Thanks for the easy recipe – just what I'm looking for as I, too, head back to full-time (non-Mama) work. Good luck with the coming semester. 🙂