Wintry White Bean Soup

  It seems that spring is just around the corner, but it's still frigid outside, and the world still needs a little soup.

 This recipe is classic peasantry, so the ingredients are obviously super affordable. Most of them, with the exception of the parm and fresh herbs, can be found in a bodega. 

 You can sub the chicken stock for vegetable stock, making this dish 100% vegan.

 But enough chitchat. Let's make a pot of soup.

Ingredients:

-1 large yellow onion, diced

-2 medium carrots, diced

-3 celery stalks, diced

-4 cloves garlic, chopped

-2 cups chicken stock

-2 cups water

-2 cans cannellini beans, with liquids

-1/2 cup shredded parm

-1 parm rind (optional)

-2 bay leaves

-1 tbsp fresh sage, diced

-rosemary sprigs (garnish/optional)

-salt and freshly ground black pepper, to taste

Method:

1. Coat the bottom of a large stock pot in olive oil. Over medium-high heat, saute onions, celery and carrots until soft, about 10 minutes. Add garlic and sage and stir.

2. Add chicken stock, water and bay leaves. Bring to a boil. Season to taste.

3. Add beans/liquids and stir. Once bubbling again, reduce to simmer and add parm and rind. Season to taste.

4. Let simmer 20-30 minutes, stirring occasionally. Remove 1 cup of soup and puree in blender,  and return to pot to thicken texture. Season to taste.

5. Remove rind and bay leaves. 

6. Serve in really cool bowls and garnish with rosemary. 

7. Break the internet.