The following is an archived post
I recently had a delicious brunch at Bouchon Bakery, owned by renowned chef Thomas Keller. It was a cold day so I strayed from my usual eggy choice and started with a cup of Puree of White Bean Soup. Simple and delicious, it really hit the spot.I realized I often unconsciously stay away from soup during a mid-day meal because I tend to eat a bit too quickly and burn my mouth! But whether the soup was served at just the right temperature or talking with friends allowed for the opportunity to cool, this Puree of White Bean soup inspired me for the winter season–and I have since enjoyed soup at a number of meals.
For those watching their weight, a healthy soup can be an excellent way to begin a meal. Those that consume soup at start of a meal tend to eat less overall and eat more nutritiously. Soup is a fantastic way to pack in a variety of foods and nutrients, particularly beans, vegetables and whole grains.
See below for a super-easy-to prep White Bean Soup recipe from food journalist and author Mark Bittman.
1 1/2 cups small white beans, washed and drained (soaked if time allows)
6 cups vegetable stock or water, more as needed – can use chicken stock
1 medium onion, chopped
1 celery stalk, chopped
2 bay leaves
pinch dried thyme or 1 tsp fresh thyme leaves
salt and freshly ground black pepper
chopped parsley leaves for garnish (optional)
1. Drain beans if soaked, then combine in saucepan with stock, onion, carrot, celery, bay leaves and thyme. Bring to a boil over medium-high heat, then turn heat down to simmer. Cook, stirring occasionally, until beans are soft, at least 1 hour. Add more liquid as necessary so mixture remains soupy.
2. When beans are tender, season to taste with salt and pepper. Puree with an immersion blender to desired consistency. Serve garnished with parsley or cover and refrigerate for up to 2 days. Reheat to store.