Well, it is springtime in Chicago. That pretty much means that one day it is beautiful and the sun is shining bright like a diamond (sorry, I had to) and then the next day it is rainy and a chilly forty degrees.
To tell you the truth, I kind of don’t mind the rainy days. Well, when I am home supposed to be taking pictures for the blog and it is rainy, that kind of throws a wrench in my plans. But, when it hits 10 o’clock and I hear a thunderstorm brewing, I know good sleep is ahead.
No better sleeping weather than rain.
These rainy days are also a good chance for me to use up all of my frozen soup and chili supply. I have been on quite the white bean kick lately, ever since I discovered the ease of cooking dry beans. When Mike was home on Spring break, I enlisted his help in the kitchen for this particular recipe. I gave him one job—make me some cheesy herb croutons.
“How do you make croutons?” he asked.
Oh boy. I felt like Hamilton Porter, aka the Great Hambino, in the Sandlot when Smalls doesn’t know who Babe Ruth is. You’re killin’ me, Smalls! So mustering all my patience, I instructed Mike how to make some croutons. I checked on him a few times while making the soup. Luckily, this soup is easy enough that when Mike forgot the croutons in the oven, I was able to switch over to crouton duty and remove them from the oven before they burned. Give the guy one job…
Anyway, this soup is so easy it practically make sit self. It freezes well so if you live in a climate that is similar to mine, you can enjoy this soup all the way until summer pops up!
Creamy Vegan White Bean Soup
- 1 Tablespoon Olive Oil
- 2 Shallots minced
- 3 Cloves Garlic minced
- 3, 15- Ounce Cans Cannellini Beans drained and rinsed
- 3 Cups Low-Sodium Vegetable Stock
- Large Pinch of Salt and Pepper
- 1 Teaspoon Fresh Thyme Leaves
- 1 Teaspoon Fresh Chopped Oregano
Heat olive oil in a large Dutch oven or stock pot over medium heat for two minutes.
Add shallot, sauté for four minutes until translucent. Add garlic, cook for one minute. Add in beans, stir, and sauté three minutes until just warmed through.
Pour in the vegetable stock. Season the soup with salt and pepper. Bring to a simmer. Simmer uncovered for fifteen minutes.
After fifteen minutes, add thyme and oregano. Turn off the heat. Use an immersion blender to puree the soup until smooth and creamy. If you do not have an immersion blender, let the soup cool slightly before transferring it to a blender and pureeing in batches until smooth.