The Girl Named Feriha ( Hindi Dubbed )
Tuscan White Bean Rosemary Soup
Soup season has arrived, meaning you’ll find me happily slurping down recipes like this for the next few months. I love nothing more on cool days than cupping my fingers around a hot bowl of soup, nearby a side of crusty bread waiting to be grasped by those warm hands. If I were still living at my parents’ house, you’d find a lit fireplace in that equation, too.
The heat-emitting comforts of winter can occasionally make me enjoy the season. The majesty of contrast.
This soup finds beauty in its simplicity. Good olive oil, garlic and a tablespoon or two of fresh herbs is really all you need to create a soup that’s tasty and equally as comforting. Spinach gives each bowl its color and a healthy dose of fueling nutrition, without overpowering the blend of delicate flavors.
To live as the Tuscans do, pair with a hearty slice of bread and a quality, full-bodied wine.
Tuscan White Bean Rosemary SoupIngredients
- 3 Tbsp. extra virgin olive oil
- 1 large onion, diced
- 6 cloves garlic, roughly chopped
- 2 1/2 - 3 cups water
- 2 (15oz.) cans of Great Northern beans
- 1 tsp. salt
- 2 Tbsp. fresh rosemary, minced and divided
- 2 packed cups of spinach
Instructions
- In large pot, heat olive oil over medium high. Add onions and sauté for 3-4 minutes. Stir in garlic and bay leaf. Continue sautéing until onions are translucent.
- Add 2 1/2 cups of water, salt and entire contents of cans of beans. Bring to a simmer, cover. Cook for 40 minutes, checking halfway to stir. (At this point, if more water is needed, add remaining 1/2 cup).
- Adjust salt, if needed, and then add 1 Tbsp. fresh rosemary and spinach, and cook another minute or two, or until spinach is just wilted. Remove from heat and let slightly cool.
- Remove bay leaf. Transfer contents to a food processor/blender and puree until smooth. Top each bowl with a sprinkle of fresh rosemary, and fresh ground pepper.
Soup season has arrived, meaning you’ll find me happily slurping down recipes like this for the next few months. I love nothing more on cool days than cupping my fingers around a hot bowl of soup, nearby a side of crusty bread waiting to be grasped by those warm hands. If I were still living at my parents’ house, you’d find a lit fireplace in that equation, too.
The heat-emitting comforts of winter can occasionally make me enjoy the season. The majesty of contrast.
This soup finds beauty in its simplicity. Good olive oil, garlic and a tablespoon or two of fresh herbs is really all you need to create a soup that’s tasty and equally as comforting. Spinach gives each bowl its color and a healthy dose of fueling nutrition, without overpowering the blend of delicate flavors.
To live as the Tuscans do, pair with a hearty slice of bread and a quality, full-bodied wine.
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 large onion, diced
- 6 cloves garlic, roughly chopped
- 2 1/2 - 3 cups water
- 2 (15oz.) cans of Great Northern beans
- 1 tsp. salt
- 2 Tbsp. fresh rosemary, minced and divided
- 2 packed cups of spinach
Instructions
- In large pot, heat olive oil over medium high. Add onions and sauté for 3-4 minutes. Stir in garlic and bay leaf. Continue sautéing until onions are translucent.
- Add 2 1/2 cups of water, salt and entire contents of cans of beans. Bring to a simmer, cover. Cook for 40 minutes, checking halfway to stir. (At this point, if more water is needed, add remaining 1/2 cup).
- Adjust salt, if needed, and then add 1 Tbsp. fresh rosemary and spinach, and cook another minute or two, or until spinach is just wilted. Remove from heat and let slightly cool.
- Remove bay leaf. Transfer contents to a food processor/blender and puree until smooth. Top each bowl with a sprinkle of fresh rosemary, and fresh ground pepper.