The Election Day in the US is November 3rd. Please register to vote if you haven't. Vote early if you can. Thank you!

Cannellini Soup

by Marjan

Finally we are experiencing cooler weather here in southern California and I can once again prepare all of my favorite soup recipes.  I am a fan of soup. I'm even a bigger fan of easy to make ones! Weekends, I like to make a large pot of it and enjoy it through out the week as either a first serving or the main course. Therefore, my recipe for cannellini soup is a go to favorite.  I usually have most of the ingredients in my pantry or fridge and it is a quick and versatile vegetarian soup that pairs well with most entrees.

Using a immersion blender, I puree the base ingredients of tomatoes, onion, garlic, carrots, celery, and saffron to render a creamy canvas for the cannellini beans. A dash of saffron and a handful of chopped kale makes this dish inviting to the eyes and good for the soul. Hearty, healthy and satisfying!

Serves 4

2 cups of cannellini beans- I like to cook my own beans; however canned ones work easily as well
1 large onion- roughly chopped
2 carrots- roughly sliced
2 celery stocks- roughly sliced
1 cup of chopped tomatoes
1 clove of minced garlic
1/2 teaspoon celery seeds
1/2 teaspoon dried rosemary
1/2 teaspoon sea salt and ground black pepper
A pinch of  saffron threads
4 cups vegetable broth
2 cups roughly chopped bite size  pieces of kale
1/3 cup extra virgin olive oil

If cooking beans from scratch, in a large bowl, cover with water cannellini beans and soak over night. Two hours before serving, rinse beans and dispose water in which they were soaking and cook in a large pot with 5 cups of water for about an hour or until beans are cooked. If using canned beans, simply drain and rinse beans prior to using.
In a large pot heat oil over medium low; add onions, carrots, celery, seeds, salt and pepper. Saute for 7-8 minutes. Stir in celery seeds and minced garlic for 2-3 minutes. Add 4 cups of vegetable broth and tomatoes; bring to a boil for 30 minutes. Using a immersion blender (or a kitchen counter blender- be careful of steam from the broth. I advise blending 2 cups at a time), puree ingredients until a creamy smooth soup is rendered. Add cooked beans, saffron, and a little more salt (to taste). Five minutes prior to serving, toss in kale; stir and serve while kale is vibrent and full of texture.



Artisanal French products in our Swiss fine food boutique

B R Josh @ Etsy

B R Josh @ Etsy
Washable Cotton Face Masks