To do: white bean + olive soup
(post to be made pretty later)
This is amazing and immaculata friendly. I ate every last drop of it – so much unbelievable flavor from just a few ingredients. Degan made it for me last week, and I was jones-ing for more.
Here’s the soup recipe, unearthed by my friend Degan (editor of http://foodists.ca/) and former (stress former) vegan:
1.5 medium yellow onions
3 cloves of garlic
3 Tbsp olive oil
3.75 cups of water or veg. stock
2 tins of white kidney/navy/cannellini beans
16 black olives, pitted
juice of one small lemon (you can also use a swig of white wine vinegar or truffle oil)
sea salt
fresh ground pepper
-chop onions and garlic and cook until translucent. I have a > high-sided skillet that I use so it serves both purposes, but use something that will ultimately hold ~5 cups of liquid.
-add stock and beans. and stir together.
-chop olives and add to the soup.
-bring to a boil, then simmer for a few minutes for the flavours to come together.
-add lemon, salt and pepper and simmer ~10 minutes more.
*note: I found we needed to simmer soup much longer to get reduction / consistency I was looking for.
Enjoy!
