If I could do anything in the world, anything, it would be running a test kitchen out of my house, or maybe food blogging full time.
I love, love, love, love to cook, bake, sauté, boil, sear, chop, slice, and dice, my way through life. My happy place is in my kitchen. I’ve said it before, and I’ll say it again; I hope my kids look back one day and find that some of their fondest memories are of them dancing and singing in the kitchen with me while I make them breakfast, lunch, or dinner. Just the thought of them thinking of me, doing something that makes me incredibly happy, while including them, makes my heart smile.
One day, they won’t want to come into the kitchen and have an impromptu dance off while I’m mashing potatoes, or doing dishes. One day, they are going to think my music is lame. One day, they may turn into awful teenagers who think I’m lame!
Until that day, I am going to relish our moments together, spent happily singing, bounding around the kitchen, showing off our wicked dance moves and making crazy delicious foods.
I made this soup with them in tow. It’s an easy one pot meal that almost didn’t take long enough!
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 carrots, chopped
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cans cannelli or white kidney beans
- 1 can diced tomatoes
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp basil
- pinch red pepper flakes
- salt and pepper to taste
- 2-4 slices of homemade bread - I used whole grain gluten free.
- Olive oil, as needed
- Preheat oven to 400f broil - prepare baking sheet with tinfoil.
- Heat olive oil over medium heat, add onion, carrot, celery, and garlic. Sautee the mirepoix until fragrant and slightly tender.
- Add broth, beans, tomatoes and all spices. Bring to a boil, reduce, and simmer until all veggies are cooked. Scoop out some of the beans, and some broth, approximately ¾ cup combined and blend in small chopper or blender until smooth - add back to soup - stir well to combine.
- Meanwhile, use an olive oil mister or brush to coat both sides of your bread with oil, then coarsely chop into large cubes. Arrange on prepared baking sheet.
- Broil each side for 2-3 minutes.
- Pop your homemade croutons in your rich bean soup and enjoy!