This is a variation on a wonderful Tuscan bean soup that has become a household staple. The original recipe calls for 4 cans of white beans and 6 cups of stock. But I only had one can of white beans and a can of garbanzo beans, so I used them and cut back on the chicken stock, using a particularly rich stock called Kitchen Basics Natural Chicken Stock that Serious Eats in taste tests found among the best for soups.
The end result was a soup that is lighter yet even more flavorful than the original, once again proving that necessity (and a half empty larder) is the mother of invention. And often involves canned beans.
CREAMY CANNELLINI & CHICKPEA SOUP
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, sliced
- 2 sprigs of fresh thyme
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1-15 ounce cans cannellini (white) beans, drained and rinsed well
- 1-15 oz can chickpeas (garbanzo beans), drained and rinsed well
- 4 cups chicken stock
- 1 tbsp dry sherry
- Salt to taste
Heat the oil in a large soup pot over medium heat. Add onion and cook till translucent, 3-5 minutes. Add garlic and thyme and cook for another 2 minutes, being careful not to burn the garlic. Add the coriander, cumin and cayenne pepper and cook for another minute to allow the spices to start to toast and become aromatic. Add the beans, stock, sherry and 1 tsp salt. Using an immersion blender, puree the soup in the pot till smooth. Allow to cook another 10 minutes for the flavors to develop. Add more salt to taste if needed.
Yield: 6 cups soup.
Nutritional info (per 8 ounce serving) : 177 cals, 5.4 g fat (0.7 g saturated fat, 0 trans fats), total carb 25.6g, fiber 8.6 g, sugars 1.1 g, Protein 11.1 g