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April 27, 2008

Bean and Herb Soup

This recipe derived from having a bunch of stuff I needed to use up: some shallots, some bottled garlic pesto, chicken stock, carrots, celery, and fresh dill. I improvised the following soup, which manages to be hearty and (nearly) vegetarian at the same time. (You could easily make it vegetarian by using vegetable stock.)

This soup would have been extra fabulous with a bit of grated pecorino romano or parmegiano reggiano on top, but we didn't have any.

Since this was an improvised dish, measurements are highly approximate.

The Ingredients

The Steps

  1. Saute the shallots, celery, and carrot in olive oil for a few minutes, until they start to soften.
  2. Add the vermouth, bay leaves, sage, herbes de Provence, and fennel. Cook, stirring, until most of the vermouth evaporates.
  3. Add the chicken broth and bring to a simmer. Simmer for about 10 minutes.
  4. Add the beans and simmer for 5 minutes.
  5. Add the dill and simmer for 5 more minutes.
  6. Stir in the pesto. Taste, and add salt, pepper, pesto, or herbs as needed.

Serves about 4.

Posted by spaceling at April 27, 2008 08:27 PM


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