When you are in need of a quick hearty meal, this white bean soup made with pantry staples can be made in 15 minutes, just grab a few cans from the shelf and you are good to go. If you love beans, there is nothing healthier and more nourishing than a big bowl of soup to get you through these hard times.
The initial lockdown saw everyone frantically making bread, baking, and trying out new meals. But if the momentum has slowed down for you, if times seem tougher, and the kitchen more of a place to avoid rather than a creative space for your culinary ideas, then take the easy route. It’s ok to run out of steam, no one is judging, and there are so many delicious recipes that are simple and quick. I hope this will be one that you try and love as much as I do.
Quick check list of ingredients
- 3 cans of white beans of your choice – I use cannellini and Butter beans
- garlic – I use my slow roasted garlic – click for recipe
- chicken or vegetable stock
- chili flakes
- fresh or dried rosemary
- salt and cracked black pepper
There are no limits to what you can add to this soup. I think spinach or chicken would be a great addition, and you can always add lashings of parmesan to enhance the flavour. I have paired it with olive sourdough bread because quite honestly rosemary, olives and beans are a match made in heaven.
- 3 cans white beans of your choice. I have used Cannelleni and butter beans.
- 3 cloves garlic or 1 tsp fresh garlic paste
- 1 tbsp olive oil
- 3 cups chicken stock (or vegetable if vegetarian)
- 1 tsp fresh rosemary (or 1/2tsp if using dried)
- Pinch chili flakes
- Salt and cracked black pepper
Open 1 can and together with the liquid in the can, mash the beans to a pulp. This provides the creamy thickness to the soup. Reserve.
Drain the other cans of their liquid.
Heat the oil in a pot and add crushed garlic, or garlic paste. Gently sauté the garlic for a few minutes.
Add the mashed beans, and gently toss in the garlic mixture. Then add the whole beans and Cook for a minute or two to let the flavours combine .
Add 3 cups of stock, together with the rosemary, a pinch of chilli flakes and season to taste with salt and pepper.
Allow to simmer for 10 minutes or so and you are ready to go.
Serve with your favourite bread or croutons.
Slow Roasted Garlic Paste recipe https://www.shadesofcinnamon.com/slow-roasted-garlic-paste-and-the-revival-of-bygone-practices/