Let’s face it. The seasons are changing and soup is BACK. Don’t get me wrong – I enjoy soup year ’round. But for those that associate soup with a season, this is it. The farmers’ market is packed with fresh seasonal produce just screaming to jump in the soup pot - squash, potatoes, leeks, corn, carrots, tomatoes, and fresh herbs. In fact, a giant rosemary bush in front of Full of Life Flatbread inspired me to try this recipe for White Bean Soup with Rosemary.
I’ve already got a crush on cannellini beans and this soup only fuels the fire. White and kidney-shaped, cannellini beans are creamy and mild. They make a great addition to dips, stews, casseroles, and salads. Partially pureeing the soup ensures a thick, creamy texture without adding heavy cream. Another great trick for making cream-like soups is to add a tablespoon or two of oats to the mix while simmering, then pureeing the soup. During the simmering process, the oats release their starches. Once pureed, the oats disappear and their creamy texture remains. I use this method when I make carrot soup.
On a final note, I was excited to see fresh tomatillos at market last week. A staple in Mexican cooking, tomatillos look like small green tomatoes (but they’re not), covered in a papery husk. Remove the husk, rinse the fruit, and you’re ready to enjoy these small, tangy treats. I used them for some very tasty Green Chilaquiles with Chicken and Squash. If you follow this link, you’ll find several other recipes relying on tomatillos from one of my favorite sources for information and inspiration, the NY Times Fitness & Nutrition web site. Enjoy!
