I made this dish on Friday as an experiment when Chris' family came over for a post-thanksgiving meal.
I wasn't really sure how it would turn out so I didn't take any pictures. MISTAKE....it was delicious and so simple to make.
White Bean Soup: 2 Ways
From Gwyneth Paltrow's My Father's Daughter
3 tbs EVOO
1 fennel bulb, stems and fonds removed, use bulb thinly sliced
1 lg yellow onion, peeled and thinly sliced
2 lg cloves of garlic
pinch red chile flakes
1/4 tsp oregano
1/4 tsp ground black pepper
2 14oz cans cannellini beans, rinsed and drained
2 pints veggie stock
1. Heat EVOO in soup pot over medium heat. Add the fennel and cook for 10min, stirring occasionally.
2. Add the onion and garlic, let soften for 30min as low as can go. Stir once in a while.
3. Add the chile flake, oregano, and peppe.
4. Add the beans and vegetable stock, bring to a boil, then let simmer for 1 hr.
Add S&P to taste
Stir in one bunch of kale leaves torn into bite sized pieces and let cook for 7min. Ladle into bowls and drizzle with the very best olive oil.
French Onion Soup Style
Ladle the soup into ovenproof bowls. Float thick slices of toast on each bowl and pile on the Parmesan cheese. Put the bowl sin the broiler until cheese is bubbly. (About a minute)
P.S. Shout out to Gwyneth's hubby...the new coldplay album Mylo Xyloto is AMAZING