Welp, I finally got my first cold of the season. Let the tissue wasting, couch sleeping, and TV binging begin! But first, I shall need sustenance. Which means: soup, one of the greatest food inventions of all time (well, maybe a close second to tacos). But still, you literally just throw a bunch of crap in a pot with spices and let it simmer for a while. To the pantry!
Let’s see, I’m out of meat but I have beans. Root vegetables. Chicken stock. Wine. 🙂
2 cans of beans, drained (I had red kidney and pinto on hand)
3/4 cup of white wine
3 to 4 cups of chicken stock, depending on how you like your soup
1/2 cup of onions, finely diced
3-4 garlic cloves, minced
1 large carrot, peeled and either sliced or diced
2 bay leaves
1 sprig of rosemary, or a few shakes of dry rosemary
Salt and pepper to taste
In a large pot over medium heat, sauté the onions, garlic and carrots in about 2 tablespoons of olive oil until soft. Add the 2 cans of beans, the white wine and a good pinch of salt. Give the beans about 10 minutes to fully absorb the wine, stirring occasionally to make sure it isn’t sticking. This step really pulls flavor into the beans, you won’t regret taking the time to do this before adding the chicken stock (as much as you’d like for thicker or thinner soup), the bay leaves, and rosemary. Let the soup simmer on the stove for another 15-20 minutes, add salt and pepper if desired, and that’s it! And if you’re as stuffed up as I am, you should probably have someone else taste test before you add more salt…just in case.