Monday, February 6, 2012
This recipe was made for me by the lovely Cindi. She passed on the recipe and I've been meaning to make it myself ever since. She followed Rachael Ray's recipe although, but I opted to refrain from adding the sausage and bacon. I ate the sausage when she shared it with me and I actually didn't mind it, but I was not about to go and buy some sausage. I was worried it wouldn't be as flavorful sans sausage, but it was still jam packed with flavor!
Here is the recipe:
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 onion, chopped
- 2 leeks, cleaned and thinly sliced
- 1 carrot, peeled and chopped
- 3 cloves garlic, finely chopped
- 6 sprigs fresh thyme, leaves removed
- 1 dried bay leaf
- salt to taste
- pepper taste
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 can white bean (15 ounces), drained
- 4 cups chicken stock
- 1/4 cup flat leaf parsley, chopped
1. Place pot over medium-high heat with 1 tablespoon of olive oil.
2. Add the onion, leeks, carrot, garlic, thyme and bay leaf to the pan. Season with salt and pepper and cook until the veggies are tender, 5-6 minutes.
3. Add the tomato paste to the pan and cook until golden brown and aromatic, about 1 minute.
4. Add the white wine and cook until the mixture is reduced by half.
5. Add the white beans and stock to the pan and bring up to a bubble. Simmer the soup until slightly thickened, about 5 minutes.
5. Right before taking it off the heat throw in chopped parsley.