Equal Parts

Would you believe I used to think soup was a difficult thing? In my early twenties a friend invited a group over for split pea soup, and I thought: wow, she really loves us. That was before I taught myself to cook, and a decade before Jeff made me butternut squash soup on our third date, kicking off the Jess & Jeff tour of puréed soups. We’ve built quite the repertoire [Exhibits A, B, C, D, E], because the reality is that soups are generally easy.

You can still make them for people you love, though.

Two nights ago, the day after a major grocery shop, while Jeff went for a run and then cleaned up the dozens of sticks this week’s rain left in our yard, while the baby napped soundly after a walk with KP in the morning and a surprise visit from her cousin Marin in the afternoon, I did just that. It was Friday, so we could have ordered Buddy’s Pizza, but it was also the first week of fall, and I was ready to get cozy on the couch with a blanket, the new season of the Great British Baking Show, and a warm bowl of soup.

This puréed soup is actually the easiest I’ve made yet. Whereas most have to simmer for 20-30 minutes to fully cook the vegetables, the body of this soup comes from three cans of white beans; it simmers for all of three(!) minutes. As has already been established, canned beans are a new parent’s saving grace [Exhibits A, B]. For that reason, along with the flavor imparted from the caramelized onions, we will be making this again!

I opted to also make the kale pesto Jenny suggests mixing into your bowl, but you could certainly skip that. (It was tasty, but involved blanching greens, which is not generally a task for new parents.) And finally, I served the soup alongside a salad of farro and butternut squash, because I really can’t get enough of fall. It’s “our family’s favorite season,” as we’ve been telling Olivia!

EASIEST WHITE BEAN SOUP, inspired by Jenny Rosenstrach, from her excellent new book The Weekday Vegetarians

You’ll need:
3 tbsp olive oil
1/2 small yellow onion, chopped
Pinch of red pepper flakes
1 lg garlic clove, minced
3 cans of cannellini beans, rinsed and drained
2-1/2 to 3 cups vegetable stock
2 tbsp sherry vinegar
Salt and Pepper

In a dutch oven over low eat, combine 3 tbsp of the olive oil, the onion, red pepper flakes, and salt and pepper to taste. Cook until the onion is lightly caramelized, about 7 minutes (and feel free to go longer for more caramel-y flavor). Add the garlic and cook until fragrant, about 1 minute. Add the beans and pour over just enough stock to cover. Bring the soup to a boil, then reduce heat and simmer for 3 minutes, until the beans are warmed through. Remove the pot from the heat and stir in the vinegar. Let cool slightly, then purée with an immersion blender.

The soup is simple and great as is, but optionally serve with pesto, croutons, toast, chopped herbs, etc.