White Bean Soup w/ Pan Fried Salami
I feel a cold coming on. That always happens when the seasons change.
Sore throat, runny nose, blah.
I guess it's the start of soup season.
I love having soup in the freezer all winter long, it's like having money in the bank.
This was a quick invention, and I was lucky enough to have 2 containers of frozen homemade chicken stock in my freezer leftover from the spring.
If you can find good Italian salami, the dried kind with a rind, usually sold in a net bag at Italian specialty markets, then please buy that, not the deli sliced garbage.
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White Bean Soup w/ Pan Fried Salami:
5-6 cups of chicken stock (if you don't have homemade, then Swanson's Natural Goodness is a good brand, comes in a box)
Two 14 oz. cans of white beans, cannelini or any other kind of white bean is fine, drained and rinsed
3 cloves of garlic, roughly chopped
1 large onion, chopped
2 sprigs of fresh rosemary
2 large carrots, peeled and chopped
1 small dried salami, rind removed, cubed
In a large Dutch oven, heat olive oil and add your carrots, onion, garlic and salami and cook for a few minutes until onions are translucent.
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Remove the salami pieces with a slotted spoon and set aside.
Add your chicken broth and beans and bring to a boil. Add your rosemary sprig (to be removed later).
Simmer soup for about 15 minutes until vegetables are getting soft.
Puree half of the solids in a food processor. Be very careful when using hot liquids in a food processor, you may want to wait for it to cool down a bit.
Transfer the contents of the food processor back into the soup pot and add the pan fried salami back into the soup.
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This soup freezes well and makes plenty. Stay healthy!
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Comments
It's got me in the mood to make soup.
Ramona