This is a variation of a soup that was in a cookbook that disappeared from my kitchen a long time ago. The flavors are simple yet memorable. The carrots, almost undercooked, add a great crunch to this pureed soup. The bell pepper is optional - I don't normally add it, but if it's in your fridge throw it in. If you don't use it, add a third carrot to the lineup.
2 tablespoons unsalted butter
2 medium onions, roughly chopped
1 rib celery, roughly chopped
1-2 cloves garlic minced
1 1/2 teaspoon dried savory leaves
1/2 teaspoon Allepo Pepper flakes
2 15.5 oz cans of White Beans (aka: Northern Beans), drained and rinsed until water runs clear
1 small bay leaf
1 32 oz. container of vegetable stock
1 tablespoon vegetable oil
2-3 carrots, peeled and sliced
1/4-1/3 red or orange bell pepper, sliced into half matchstick sized pieces
- Melt yo' butter in a soup pot on medium-high heat. Add the onions and celery and sweat that schitt.
- After about 8-10 minutes stir in the aromatics (garlic, savory and pepper flakes). Bloom them for about 30 seconds.
- Stir in the beans and cook another 8-10 minutes.
- Add the stock and bay leaf. Bring to boil and simmer for 30.
- In a small skillet add the veg oil and saute the carrots and peppers on medium-high heat for about 4-5 minutes. The carrots should NOT be soft.
- Once the soup is cooked, puree everything in the first pot. You can use a food processor but I like the "boat motor" I got for Christmas a few years ago. It saves a lot of dirty dishes.
- Add your sauteed veggies to the pureed soup and you have a delicious and easy meal.
- Salt and pepper to taste.