White Bean Soup with Garlic + Herbs

White Bean Soup with Garlic + Herbs

I whipped up this little soup on a weeknight a couple days ago – that included taking pics, editing and all that, did I mention it was a weeknight and I didn’t get home from work until about 6pm? That’s how simple this was to put together. We brought back the most delicious bread from Butcher and Bee when we were in Charleston last weekend. At this point tho it was about 5 days old and getting a little dry, but still good. So this soup was the perfect thing for a slice of crusty bread. We are invited to a friend’s house for dinner tonight, I’m really looking forward to it. It’s always a treat to be cooked for.

White Bean Soup with Garlic + Herbs White Bean Soup with Garlic + Herbs White Bean Soup with Garlic + Herbs White Bean Soup with Garlic + Herbs White Bean Soup with Garlic + Herbs White Bean Soup with Garlic + Herbs White Bean Soup with Garlic + Herbs White Bean Soup with Garlic + Herbs

 

Ingredients for the White Bean Soup

1/4 cup extra virgin olive oil
3 garlic cloves chopped
1 teaspoon minced fresh rosemary
2 cups dried navy beans or other white beans
2 cups vegetable broth, more or less depending on your desired consistency
1 teaspoon salt, more to taste
fresh ground black pepper
1 small bunch fresh parsley, chopped
thick toasted slices of crusty bread

 

Directions

I used dry beans and prepped them the night before by soaking, then cooking until just tender. Alternatively you could use canned beans – you would need about 6 cups of canned beans.

Put the oil, rosemary and chopped garlic in a soup pot and turn on the heat to medium. Cook the garlic, stirring it, until it’s golden in color. Add the drained cooked or canned beans, a teaspoon of salt, and some fresh ground pepper. Cover and simmer gently for 5 to 6 minutes. Add the vegetable stock – more if you like it soupy, less if you like it thick. Using an immersion blender, blend the beans for just a couple seconds, this creates a creamy consistency. Simmer for another 5 to 6 minutes, taste for salt and pepper. Serve soup over toasted bread slices and top with fresh parsley. A squeeze of lemon would be nice to brighten it all up.

 

Notes

Recipe inspired from here. I used less oil, more vegetable stock, more garlic and added rosemary. A little squeeze of lemon at the end would’ve been nice too. You could also add a poached or fried egg on top or some sautéed mushrooms would also be good.

 

 

Bloody Mary Salad with Black Rice

Bloody Mary Salad with Black Rice

We’re going to Charleston again this weekend, I’m super excited! We got tickets to go see the Lumineers – other than that we have no plans besides relaxing on the beach, hanging out with my sister and friends and maybe checking out this place, it’s been on my list for a while. I feel like I need to be making the most of this time while my body still feels good, before my belly starts gets in the way of things and definitely before we have a little baby calling all the shots. Time is precious, I think I’ve know that for a while now but it seems extra precious right now. Only 19 more weeks of just Mark and I, the two of us, it’s bittersweet for sure. Speaking of time being of the essence, this new book by Anna Joes, A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals is divided into sections of recipes that can be made in 20, 30 and 40 minutes. I love this approach and definitely see myself spending most of my time in the 20 minute section in the upcoming months. All the recipes in this book are totally unique and creative – this bloody mary rice salad is a good example of that. Anna has gift for combining flavors in this new and exciting way that leaves me inspired and drooling!

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Ingredients for the Rice Salad

1 and 1/4 cup black rice
1 small red onion
3 tablespoons sherry or red wine vinegar
good pinch of salt
17 ounces/500 grams different colored tomatoes
1 celery heart
3 and 1/2 ounces/100 grams black olives

 

Directions

Start by cooking the rice. If you pre-soak the rice overnight it only needs 20ish minutes to cook. It will take about 30 to 40 without the pre-soak. While the rice cooks, prep the veggies. Thinly slice the onion – I used a mandolin for this. Then soak the onion in a bowl with the vinegar and a good pinch of salt. Let sit to quick pickle and chop the remaining veggies. Thinly slice the celery, roughly chop the olives, cut up the tomatoes however you like. When the rice is finished cooking, toss everything together on a serving plate and dress with the dressing. Salt and pepper to taste.

 

Ingredients for the dressing

2 tablespoons olive oil
1 tablespoon vegetarian warcesteshire sauce
1 teaspoon tabasco or similar chile sauce
fresh ground pepper
good pinch of salt
2 tablespoons jarred horseradish
1 lemon, juice and some zest if you like

 

Directions

Combine all ingredients in a jar with a lid and shake or whisk it all up with a fork.

 

Notes

This recipe is from the book, A Modern Way to Cook. I received a copy of this book in exchange for an honest review.