on the menu: white bean without bacon soup
When I was growing up my parents worked hard which did not leave them with a lot of time to cook every meal homemade. Canned soup was a staple. It along with a sandwich was a often served as a quick meal at the end of a long, busy day.
Now that I grown up and have learned my way around the kitchen I love to cook. Canned soup almost never pops up in my kitchen. Plus, I've been vegetarian for years which means that most canned soups would no longer fit within my lifestyle. I do, however, at times miss my favorite soup from childhood which was bean and bacon.
The other day I finally felt like we were having our first tastes of winter weather and it could not have made me happier. It just does not feel like the holidays if it is not cold enough for sweaters. The cold weather inspired me to create a vegetarian version of bean and bacon soup. There is nothing better than soup on a chilly day. This soup is no fuss, easy to make, delicious, and I promise you will not miss the bacon.
2 tablespoons butter
2 tablespoons extra virgin olive oil
2.5 cups carrots,diced
medium onion, diced
1/2 teaspoon smoked paprika
1 teaspoon fresh rosemary, chopped
3 cloves garlic, minced
4 cups vegetable broth
3 (15 oz.) cans great northern beans
1 (8 oz.) can tomato sauce
kosher salt and black pepper to taste
1. Add olive oil and butter into a Dutch oven over medium heat. Once butter is melted add the carrots and and onion. Cook until vegetables they begin to become tender, about 7 minutes. Add garlic, rosemary, and smoked paprika. Stir and cook for 1 minute.
2. Add vegetable broth and great northern beans. Season to taste with salt and pepper. Bring to a boil and then reduce to a simmer. Allow to simmer for 45 minutes.
3. Remove 1/2 of the soup and place into a blender. Process until smooth and then return the puree to the soup. Stir.
4. Add tomato sauce. Stir and allow to simmer until heated through.
5. Serve with grated Parmesan cheese and a drizzle of olive oil if desired.