Once thought of as a peasant food in Italy, this soup is more delicious today thanks to some fancier gourmet ingredients that we get to enjoy in all of today’s #firstworldproblems goodness. KELLIE FURR asked me to make this soup because I was bored and she was busy BUT IT WAS ALL HER IDEA ALL OF IT, so I took the reins, pulled out the camera and got to work.

Ingredients

  • 1 pound of dried white navy beans
  • 4 tablespoons of oil
  • 3 leeks, cut and cleaned
  • 5 stalks celery, chopped
  • 3 minced garlic cloves
  • 3 carrots, chopped
  • 5 cups vegetable stock
  • 1 1/2 teaspoons fresh rosemary (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • salt and pepper to taste (I recommend rosemary salt by Beautiful Briny Sea* as a finishing salt, YUM!)
  • goat cheese crumbles (or shaved Parmesan)

Directions

  1. 1. Cook the beans. I prefer using a pressure cooker now that I’m not afraid I’ll kill myself with one. Or used canned ones if you wish, but using dry beans is much cheaper.
  2. Heat the oil in a large soup pot over medium heat. Add the chopped leeks and stir occasionally for five minutes as they soften. Add the celery, garlic, carrots and cook an additional 10 minutes, then add the stock, beans, herbs, salt, and pepper.
  3. Bring the soup to a boil, then reduce heat and cook on medium low heat for 25-30 minutes.
  4. Using a blender or immersion blender, puree the soup to a smooth, creamy consistency. Remove from heat source, add the lemon juice, and serve warm.
  5. Add goat or Parmesan cheese to each serving bowl, and a touch of finishing salt if desired.

This recipe reheats very well, as I’ve been eating off of it for the past two days. It’s almost like eating a rosemary tinged hummus soup! It’s very filling, warm, healthy and full of protein. Plus, your counter goes from looking like the photo above, to this as you add your ingredients, so cleanup is minimal!

Then you’ll end up with this as your reward:

*We found this delight at the All Local Farmer’s Market at 711 Whaley. While this isn’t the rosemary salt I used on this soup, this is also another really good one for soups! They’ll let you try out their many varieties, so check them out there soon!