White Bean Soup
I started with the recipe for Tuscan White Bean Soup from The Six O’Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families but modified it by using turkey broth, mixed up the white beans, and pulled my croutons from my freezer stash.
- 2 Tbs olive oil
- 1 large yellow onion, peeled and chopped
- 2 tsp minced garlic
- 2 15 oz cans of white beans (cannelini, small white, butter, etc.)
- 2 cups homemade turkey or chicken broth (or 1 15 oz can of store bought chicken or vegetable broth)
- 2 Tbs sherry (recipe says optional, I think it’s key)
- grated Parmesan (a spoonful per bowl)
Make the croutons if you need to. Just cut a few slices of French or Italian bread into 1/2 inch cubes, toss with some olive oil, salt and seasonings, then bake at 450 F for 5 minutes or so. (Watch them!)
Heat the oil in your dutch oven or soup pot, and cook the onions and garlic about 5 minutes, stirring, until softened. Add the beans and broth and bring to a boil. Reduce the heat and simmer for 5-10 minutes.
Use an immersion blender, like the Cuisinart SmartStick Hand Blender CSB-76(affiliate link), to blend the beans, leaving them as chunky as you’d like.
Stir in the sherry and basil (I used dried but I do think fresh would be better).
Put a servings worth in a bowl, add a bit of grated Parmesan, and a few croutons.