White Bean and Garlic Soup
It's definitely soup weather -- brrr.
We had a little leftover fennel stock, so we decide to make this hearty fall soup loaded with cannellini beans, roasted garlic, arugula and mushrooms.
It started with a 1 tbs. of olive oil on med-high heat in a large soup pot. To that we added a base of onion, celery and carrots with salt, pepper and parsley which was slowly sauteed 5-7 minutes. To that, we added about 4-5 cloves of the roasted garlic (saving the rest for the bruschetta), 15 oz. of cannellini beans, 15 oz. of red kidney beans and a combo of fennel stock, veg stock and water, totaling about six cups. That was all brought to a boil and then simmered for 30 minutes.
In a separate pan we pan-fried the mushrooms with a shot of tamari at the end of cooking, and then gave the arugula quick toss in the same pan until it was wilted.
We added the mushrooms and arugula to the pot and let cook simmer another 10 minutes while we made the bruschetta.
The bread was brushed with olive oil and grilled until crispy, then the remainder of the roasted garlic was spread on each slice along with sauteed zucchini, shallots and cherry tomatoes (the last batch from our garden).