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Tuesday, November 24, 2009

Soup's On...



Fall and winter are my favorite seasons! I can make soup a few times a week without heating the kitchen up! One of our favorites is cannellini Bean that I have been making for a few years, now.

Cannellini Bean Soup

3 tablespoons olive oil
3 carrots, peeled/diced
1 large onion, diced
3 stalks celery, diced
1 fennel bulb, diced
1/2 teaspoon fennel seed
1 tablespoon rosemary, chopped
¼-½ teaspoon red pepper flakes or to taste
2 garlic cloves, minced
2 cans cannellini beans, drained/rinsed
6-8 cups chicken stock/broth
½ bag of fresh spinach, washed/torn into pieces

In a large soup pot heat olive oil. Add the carrot/onion/celery/fennel/fennel seed/rosemary/red pepper flakes/garlic and cook until the vegetables begin to become translucent.

Add the beans and chicken stock/broth. Bring to an almost boil, then turn heat down and simmer for 30-45 minutes, uncovered. A couple minutes before serving add the spinach, simmer just long enough for it to wilt.

Serve hot with shaved or grated Parmesan and herbed breadsticks or rosemary flatbread. Enjoy!

6 comments:

Madeleine Miranda said...

Oh my, that looks really, really good!

The Lucy and Dick Show said...

Oh Mimi! That looks so good!

Laura Ingalls Gunn said...

This is one of my very favorite soups! Thank you so much for the recipe.

Dawn-Hydrangea Home said...

Thanks so much! This recipe looks so good. And thank you for the visit. Happy Thanksgiving!

SavoringTime in the Kitchen said...

What a great recipe! I've really gotten to like fennel recently so I'm sure it must taste wonderful.

Dishesdone said...

Looks fantastic! I love soup!

Happy Thanksgiving!