carrot & white bean soup

Yesterday I made Eileen’s Carrot & White Bean Soup. I’m posting about this here because she asked me on Twitter what I thought of it and it will take me more than 140 characters to answer! First things first: I really enjoyed the soup. I will definitely be making it again.

It will probably surprise no one that I cook a bit like I knit: I don’t usually follow a recipe faithfully. Also, Eileen’s recipe didn’t give amounts for the herbs and spices so I wanted to make note of that. I followed the directions pretty much to a T, I just changed some of the ingredients and amounts of things, so here’s the ingredient list that I used:

about 1 Tbsp butter/2 Tbsp olive oil
1/2 large onion
3 cloves garlic
2 stalks celery
6 big carrots
1/2 tsp salt
1/4 tsp pepper
1 tsp oregano
1 tsp marjoram
1/4 tsp red pepper flake (use less next time!)
1/2 cup white wine
1 can cannellini beans, drained and rinsed
3 cups “better than bouillon” veggie base (because I had it)

I left it fairly chunky when blending, then cooked it down to thicken it a bit more at the end. I put a dollop of yogurt in mine and Erik left his plain. We both liked it but both agreed that it should be less spicy next time.

All in all, it’s a keeper! Thanks, Eileen!

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4 thoughts on “carrot & white bean soup

  1. Hmm I will try this, I’ll have to leave out the wine (though I might use white wine vinegar instead). And I’ll have to sub out the butter and oil, though I can use the Better than Butter stuff. Yum this sounds good.

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