It is hard to believe that Fall is just around the corner. Here in Denver we had a little glimpse of fall weather this past week; overcast, cool and breezy. It gave me just the inspiration I needed to cozy up with a nice bowl of soup and crisp bread. All of the flavors of summer, and my garden, show up in this soup, making it a perfect end of season meal.
Vegetable and White Bean Soup
Soups are so versatile, I encourage you to add/subtract whatever you desire into this soup.
Working with a large stock pot or dutch oven, I sautéed onion, carrot, celery, yellow squash, diced tomatoes and garlic with olive oil salt and pepper until the onions became soft and translucent. Add around 6 cups of chicken stock t o the veggies and bring to a simmer. I added a bundle of herbs (rosemary, thyme, sage tied up with kitchen string) to the pot. Once the soup comes to a simmer add fresh cut green beans (cut into 1" pieces). Allow the soup to simmer away until the carrots and green beans are tender, add a 15oz can of white beans (I used navy beans) and heat through. Serve with baked country bread and parmesan. Enjoy!
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