On Soups and Slipping (Or, Winter is Coming)

Early Monday Morning, my dear father decided it was incredibly important to hose off his car in front of the house before driving it to an undisclosed location. Approximately one hour later, I slipped (but did not fall - it's the little victories, guys) on our icy driveway. Winter weather had arrived in SF with an unusually aggressive vengeance.

I love cold weather, which is likely equal parts growing up in a place where, "winter," does not mean blizzards and the fact that I tend to run very warm. Though, side note, I do not romanticize snow: having had my life interrupted, albeit briefly, by it when I was at school in Seattle, I learned very quickly that snow is just complicated rain. Fun for atmosphere if you have nothing to do, terribly inconvenient when you have to go on living your life. No, San Francisco winters are just right for me: chilly, occasionally rainy, but manageable.

And soup is one of those things that makes it manageable (see what I did there - TRANSITION!).

Making soup is one of the best things ever. It's an inelegant, soothing process that makes you feel homey and usually results in your whole kitchen smelling amazing. Plus, soups are so versatile - you can freeze them and store them, eat them all week, whatever your situation calls for.

I got home from work a little early on Tuesday and was delighted to discover that I had all the makings of a white bean and garlic soup in my pantry (that final week before payday can sometimes result in questionable food choices, so this really was a coup). You can find the recipe for this hearty little number after the jump. In the meantime, watch out for ice on the sidewalk. Seriously.

White Bean and Roasted Garlic Soup
This recipe, originally found in Vegan With a Vengeance by Isa Chandra Moskowitz, makes a delicious and simple soup. Pair it with some veggies - I like it with steamed broccoli on the side - and you've got a pretty solid winter meal!

Note: The recipe calls for Great Northern white beans. Really, I find that just about any white bean will do. I usually use cannelini beans. I also opt for beans from the bulk bins over canned beans - if nothing else, it's more cost effective. However, it does involve an extra step: you need to soak your beans for at least 8 hours, or they will not cook properly. If you don't have eight hours, there's a speedier way: cover them in water and bring to a boil for one minute. Remove from heat and let them sit for an hour (covered), drain and rinse, then cook as usual - cover in water and bring to a boil again (skim off any foam that rises), then simmer for about an hour or until beans are tender.

Ingredients
2 Tbsp. olive oil
1 medium-size onion, chopped
1 tsp. salt
Several dashes of fresh black pepper
1/2 tsp. fennel seeds, crushed
4 cups vegetable broth (as always, I suggest you use low sodium if you buy your broth)
3 cups cooked white beans (see note)
3 fresh sage leaves, chopped (dried works just as well - I'd say a Tbsp. or less, to taste)
1 bay leaf
Juice of 1/2 a lemon, or to taste
2 heads garlic, roasted (I myself use one head of garlic, since I find that a little goes a long way - adjust the amount as you see fit)

In a stockpot over medium-high heat, sauté your onions in the olive oil for 5-7 minutes. Watch your heat here to make sure the oil doesn't start to smoke - that's an indicator that your olive oil is breaking down into unstable, less healthy fats.

Add the salt, black pepper, and fennel seeds. Sauté for 1 minute. Add the broth, beans, sage, and the bay leaf, bring it all to a boil, then lower your heat and simmer uncovered for about 5 minutes. It will look something like this:

Carefully remove the bay leaf. Add the roasted garlic, then puree your soup in batches in either a blender or a food processor. Make sure you use the lowest possible setting on your device to start, especially if you've got a Vitamix or other high-speed blender, as handling hot liquids is no joke. You'll only need a minute or two if you like your soup a little chunkier. Add more time until you get to the consistency you prefer.

Return soup to the pot and add your lemon juice (optional). Peeled carrot, parsley, and fennel leaves make for a nice garnish if you've got some on hand. I did not, but I feel I made up for it by almost matching the soup to my kitchen counter. Enjoy!