Winter storm Jonas has come and gone and while the streets of New York are slushy and full of large snow banks, we made it in one piece. Hugo was unfortunately affected by any virus, but being locked up for two days was just the thing to rest for all of us force to rest on the couch and just relax. I could not cook too much during the day of real snow because the grocery store closed at 13 pm at random, but yesterday I could not wait to get to the store for something comfortable and comforting.
This soup was just the thing. It is incredibly easy, delicious and healthy to boot. (I mean I topped with bacon, but all things in the right moderation?) All this can be thrown together in a short time and the end result is super creamy and comforting, even if there not really the cream in there! We topped it with crispy bacon and it was so good. The next time I do a bit of crusty bread to go with it, that would be great do not you think?
- March 15 oz cans white cannellini or Great Northern beans, rinsed and drained.
- 4 cups sliced yellow onions (2 large onions)
- ¼ cup olive oil
- 2 garlic cloves, chopped
- 1 large sprig of rosemary fresh stem
- 1½ quarts chicken broth
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Cayenne pepper to taste (optional)
- Bacon for garnish
- In a 5- 6 qt. large stock pot or Dutch oven, heat the olive oil over medium heat. Add onions and cook for about 15 minutes- or until soft and golden. Add garlic and cook another few minutes.
- Add beans, broth, rosemary, salt and pepper. Bring to boil, then simmer for about 20 minutes. Use an immersion blender, food processor or regular blender to puree the soup until smooth. Add cayenne pepper to taste. Top with crispy bacon