When I was a child I hated beans. No wait, let me rephrase that. Not just hated, despised. On nights when beans were served, my mom would make my brother and me sit at the table until we finished every last bean on our plates and sometimes we’d sit there for hours. We didn’t have a dog to help in our demise and the cat was as turned off by the whole ordeal as we were so she was no assistance in the bean disposal department. My brother eventually developed this ingenious idea to declare an “emergency bathroom break” immediately after taking a huge bite of said round nuggets and would magically come back with a cleansed palate. I still owe my brother one for his shrewd method of bean extraction.
I’m not sure what happened between childhood and today, but at some point in time, unbeknownst to me, my palate adapted, ate a bean, and declared it good. Now I suddenly find myself cooking with beans on a weekly basis and dare I say, enjoying it. Fortunately two of my three kiddos enjoy the beans with me. One, Nicholas, does not. Life experience has taught me that forcing a bean
despiser hater to eat beans does absolutely nothing for expanding the palate and only causes said child to have a sore bum from spending too much time seated at the table with no dog for assistance. So, for now, I allow Nicholas to bypass the beans in the hopes that one day, he too will declare beans good.
And so, this soup is in honor of beans. Plain and simple. There aren’t many bells and whistles in the recipe. Just what it takes to highlight my gratitude for a sometimes under acknowledged, non-meat, healthy as all get out, protein source that with time and appreciation, I have truly come to enjoy.
Grab your bowl and let’s cook up some Simply Bean Soup.
Start out by melting a little butter and adding in some onion and garlic. Such a delicious way to start a recipe, don’t you think?
Now add in the star of the show. Bring on the beans. And a few herbs for added flavor wouln’t hurt either.
Add in your liquid next; a little white wine and stock will do nicely.
Let it warm up a bit and then emulsify the soup to make it nice and smooth. Add in a little sherry to accent the flavor of your beans, season it up with salt and pepper, and that’s it.
Tried and true bean appreciation. It’s as simple as that.
Simply Bean Soup
Total Time: 20 min
2 Tbsp Butter
1 Small Onion, Chopped
2 Cloves Garlic, Minced
3 15.8 Oz. Cans White Beans, Rinsed and Drained
1 Tbsp Fresh Basil, Chopped
1 Tbsp Fresh Rosemary
1 Tbsp Fresh Thyme
1 Cup White Wine
3 Cups Veggie or Chicken Broth
1/4 Cup Sherry
Salt and Pepper to Taste
Melt the butter in a pan on medium heat.
Add in the onion and garlic and let it cook up for 2 to 3 minutes.
Add in the beans and the fresh herbs.
Next up, add in the wine and broth.
Allow the mixture a few minutes to heat back up and then turn the heat down a notch to medium low.
Smooth out the soup either with an emulsifier or in batches in your blender.
Stir in the sherry and add salt and pepper to taste.