What’s For Dinner?
Rosemary-White Bean Soup
(First star is lowest, fourth star is highest)
5:30 Challenge: 5 INGREDIENTS, 30 MINUTES
White bean soup is usually relegated to weekend fare because of the lengthy prep time needed for hydrating the beans. The soup isn’t overly complicated, just some sautéed aromatics, beans and broth.
Wanting the reward of the soup, but lacking the time needed for preparing the beans, I decided to try making one using canned beans. I have had luck subbing canned black beans for dried and hoped I would have the same success with navy beans.
I started off sautéing some onion and garlic, but if your supermarket sells packaged mirepoix (a combination of chopped onion, celery and carrots) feel free to substitute that. I added the rinsed beans and some broth and brought it to a boil. I clipped and added a few sprigs of fresh rosemary, the last remnant of my summer herb garden, to infuse the soup with flavor as it simmered on the stove. A quick puree in the blender and it was ready to go. It was the perfect warming meal to combat the cold. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
1 onion, finely chopped
2 garlic cloves, finely chopped
3 (16-ounce) cans navy beans, rinsed and drained
3 to 4 cups reduced-sodium chicken or vegetable broth
2 (2-inch) sprigs fresh rosemary
To make the meal: Mixed green salad and whole wheat roll