Cooking thru Bread and Wine - magical white bean soup

Fall has arrived and I am so excited for this season that I thought it was only fitting to whip up magical white bean soup. After all, it's a magical time of the year right? Cooler temps bring pumpkin lattes, fall decor, cozy sweaters and boots begin to make an appearance. Leaves change to golden reds, rich browns and soft yellows - a special perk of living in the Northeast.

The change in season also means a new beginning for community groups at church! For us, this season kicked off with a "multiplication party" since our Community Group got so big. A wonderful problem to have. To celebrate the group multiplying into two groups - we decided to celebrate the only way we know how. Food, drinks and laughter... with the added perk of a NYC rooftop, glimmering lights all around.

This was an extremely easy recipe to whip up and it is fantastic as a side dish, but can also stand on its own. Richard and I had leftovers for dinner the following night! The prosciutto on top is really just genius, yum.

Eat up friends and welcome the Fall!

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Magical White Bean Soup

Shauna Niequist

2 shallots, sliced

1/2 lb carrots, sliced into thin coins on a diagonal

1 bulb fennel, sliced

4 celery ribs, sliced on a diagonal

6 cans white beans in liquid

1 tbsp Rosemary, rough chopped

Salt and pepper to taste

In a stockpot or Dutch oven, soften two sliced shallots in olive oil over medium heat.

Add carrots, fennel, and celery, and allow to soften 10-15 minutes.

Add beans in their liquid and chopped rosemary.

Cover and cook for 20 minutes at a gentle boil.

Taste, add salt and pepper, taste again—and keep in mind that you’ll get a good amount of salt from the toppings.

Cook for 20 more minutes, or longer if you have time. Off heat, mash with a potato masher or the back of a wooden spoon for a rustic chunky texture. If you’d like a smoother texture, run it through a food processor or use an immersion blender in the pot.

For the balsamic vinaigrette, mix a spoonful of Dijon, a few tablespoons of balsamic, a quarter cup or so of olive oil, some salt and pepper in a glass jar, then shake well. Adjust to taste–I usually like 2:1 oil to vinegar and dijon.

Serve with a small pitcher of vinaigrette, and bowls of prosciutto torn into ribbons, grated Parmesan, and chopped rosemary.