Well, maybe not just a woman’s soul. I first concocted this soup for Bill & me (but then I have to say my hubby is an “honorary” WomanWorder, given all his support for my work/play with women writers over the years, which I think indicates he balances his masculine and feminine energies pretty well). In fact, the food-pictures in this post were taken back then – and not the same day it was made either, but of a microwave-warmed, next-day portion. I made it again for the WomanWords workshop at Still Point last weekend, on June 2nd. It turned out to be perfect “soup weather” since it was in the 60s, and the predicted shower or two passed through during our day of creativity, remembrance and honoring of connections to-and-through the International Women’s Writing Guild.
Over the last several years, I’ve pondered creating my own version of Tuscan white bean soup. It looked and sounded so soothing! I clipped copies of white bean soup recipes from magazines, stuck tiny post-it notes onto cookbook pages with potential source-recipes, and created a mental file of possibilities somewhere in the mush of my aging brain. It was perhaps six or seven weeks ago that I finally attempted it, with delish success, although I’m not sure how Tuscan it turned out to be. Perhaps its T-factor exists in my desire to conjure up a batch of soup with simple ingredients and an easy process. You know – rustic. Or in the types of beans… or the use of garlic and parsley (so Italian)… or maybe it doesn’t matter. It just IS.
The first version that Bill and I enjoyed back in mid-April, a bit of Eden on the tongue (minus the forbidden fruit, plus the paradise), passed our lips thick-textured and full of flavor. A few days before the workshop, the potful I wound up freezing to bring to Still Point also was thick and rich, with an added herb (marjoram) and some pre-cooked chicken that were not ingredients in the first round! Packing the large cooler for my weekend (I had opted to bring my own food for the extra days I’d registered to stay in my little cabin), I also included a small container of homemade chicken stock to add to the soup while it simmered during the morning portion of our daylong session. I planned to use SP’s slowcooker for warm-up. Unfortunately the ceramic portion of that appliance was partially cracked, which meant “not such a good idea.” The alternative, using the stovetop, almost resulted in burning the soup as it simmered while we participated in storytelling in the other room in Welcoming House. It was sticking to the pan when I finally got out to the kitchen to stir again! Adding a bit more liquid helped, although it thinned the soup out.
None of the above hindered consumption, however, since every bit of the white bean soup disappeared before lunchtime was over and we returned to the room with the mandala-shaped window, to write and share our stories. We needed it, this group of women writers, because we were together for a purpose. A “heart-y” soup is good for the creative soul.
HEALING-THE-HEART-AND-SOUL WHITE BEAN SOUP
Yields between 6 to 10 servings, depending upon amount of liquid added & if cook chooses to add additional beans and/or chicken.
- 2 tablespoons olive or canola oil
- 1 teaspoon butter
- 2 to 3 medium carrots, peeled and chopped
- 1 medium onion, peeled and chopped
- 2 to 3 celery stalks (with leaves, if they’re also attached), peeled and chopped
- 3 garlic cloves, peeled and diced
- 4 to 5 cups chicken stock (homemade preferred; if not, then try to purchase low or no sodium stock) – possibly a little more, if needed
- 1 cup water
- 4 medium potatoes, peeled, chopped
- 3 15-ounce cans cannellini or great northern beans (cannellini preferred; a combo is good too)
- 1 small can garbanzo (chickpea) beans (optional)
- 2 sprigs dried rosemary springs (perhaps 1 tablespoons’ worth)
- 1 teaspoon dried thyme (or equivalent in sprigs of dried thyme)
- 1 to 2 tablespoons chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon marjoram (optional – I added this to the batch made for the workshop & loved it)
- 1 to 1½ cups cooked chicken, chopped up small (perhaps ½ inch) – this is optional; I added the chicken the second time I made the soup.
- Optional stir-ins and/or toppings: Light or heavy cream – a small amount to stir in if some dairy richness is desired; Greek yogurt or sour cream – a dab as topping; chopped fresh or dried parsley – a sprinkle atop; choice of croutons as topping.
- In a large stockpot, sauté the carrots, onion and celery in the oil and butter for about 3 minutes, stirring occasionally. Lightly season with salt and pepper after about a minute.
- Add the garlic and continue to sauté for about another minute, being careful not to burn it.
- Add the chicken stock and water. Bring to a boil.
- Add potatoes and return to a boil. Simmer 15 to 20 minutes, until potatoes are fork-tender.
- Add beans, rosemary, thyme, parsley and marjoram (if using). Simmer another 10 to 15 minutes.
- Remove pot from stove. Removed herb sprigs from the mixture (which will by now be devoid of most of its leaves).
- Using your immersion blender (or a counter top blender, food processor or hand masher), purée the mix to your preferred eating consistency. If the mixture seems too thick, add a little more water or chicken stock.
- Return pot to heat and add the chicken (if using), simmering for another 10 minutes, or until the chicken is heated through.
- If adding dairy, stir in (start with a small amounts, such as a couple teaspoons – not much is needed!). IF FREEZING THE SOUP, DO NOT ADD DAIRY. WAIT UNTIL THE DATE CHOSEN TO SERVE IT, HEAT IT WELL, THEN ADD CREAM.
- Serve with whichever optional toppings desired, or with good bread and a salad!