It’s officially Spring! The snow has melted, flowers are in bloom, and birds are chirping away in their happy nests. But it’s a little chilly outside and soup is still in on the menu at our house, yet a lighter version seems more appropriate as our hearts warm with the weather. So, in honor of Spring, I offer you a light, citrus, and very satisfying soup.
Ingredients: (about 4 servings)
3 cans cannellini beans (drained and rinsed)
2 limes (juice and zest)
3 cloves garlic (chopped)
3 tablespoons extra virgin olive oil
2 cups vegetable stock
1/3 cup chopped onion
a good handful of cilantro (chopped)
salt and pepper to taste
*In place of the pita chips that traditionally accompany white bean dip and hummus, I experimented with black pepper crostini- sort of like a “grown up” version of snack chips. For the crostini you’ll need a few slices of French bread, evoo, and fresh ground black pepper.
In a large stock pot, on medium high heat, combine the oil, onion, and garlic. When onions and garlic cook down a bit, add the beans and lime zest. Cook for another minute or two.
Add in the veggie stock.
Then add the cilantro and lime juice.
Cover with a lid and bring to a slight boil. Reduce heat to low and simmer for another 5 minutes. Use an immersion blender to make the soup creamy and smooth. Add a bit of salt and pepper to taste, if needed. Set aside with the lid on tight to keep the soup hot while you make the crostini.
This part is easy, really easy. Slice up some good French bread and drizzle it with olive oil.
Be generous, you want a good coating.
Crack some black pepper over top and toast it up until golden brown.
Serve the soup with the crostini and a wedge of lime.
Garnish with cilantro for color.
Happy Spring everyone!
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