Hold on! Wait a minute! It's summer! doesn't that mean the kids are supposed to be running around fully recharged, glowing with health and vitality? Well not in my neck of the woods. Every time I turn around another one has a come down with a virus, cold or some such malady. The only way I can possibly cope with this unwelcome intrusion of sickness is to make soup. Soup is therapy. Not only for the recipient but for the cook. It makes everything thing seem alright and under control. Which it's not. But I expect it will be - if we make and drink enough soup.
As with most soups, it really doesn't matter too much what combination of vegetables you put in. The following is what I had in my fridge and work beautifully with the cannellini beans.
White Bean and Vegetable Soup.
2 tablespoons of olive oil
1 large onion, finely chopped
4 carrots, peeled and chopped
2 sticks of celery, chopped
2 cloves garlic, chopped
1 leek, chopped
Handful of fresh parsley
A nice large sprig of fresh rosemary
Salt and pepper
1 teaspoon of cumin
2, 15 oz cans of cannellini beans
32 oz packet of chicken or vegetable stock
In a Dutch oven or large saucepan heat the olive oil. Add the onion and saute on a low heat for approx 10 minutes.
Add the carrots, leek, celery, garlic, parsley, rosemary, cumin, salt and pepper. Saute on a low heat for a further 10 minutes, stirring occasionally so that the vegetables don't burn.
Add the cannellini beans and stir well.
Add the chicken or vegetable stock, bring to a boil, turn down to a simmer and place another rosemary sprig on top. Partially cover the pot and cook for about 15 minutes.
When the vegetables and bean are tender, remove from the heat and allow to cool for 10 minutes or so. Transfer to a blender and puree, do this in batches. Return the soup to the pot, check the seasonings and serve.