White Bean Soup - Missy

 

This Don’t Call it Tuscan White Bean Soup was very pretty and needed very little adaptation. 

The only thing I changed was chicken stock for a vegetarian version. 

I made it for a weekend lunch with some grilled cheese and some melts. 

Like most vegetable soups from scratch, this one had a lot of chopping. When you are a home cook and not a chef you have this double barrel disadvantage of wanting a ton of prep and having none of the skills to make it fly by. 

Often I cheat and get pre chopped veggies but I’m trying to do right by these recipes. 

Weirdly the store was out of normal carrots. They had shred and chip and lots and lots of baby carrots. 

I got the chip and chopped from there. 

The layers smelled wonderful coming together and I have to give it to him for timing.

All individual parts were cooked perfectly and lots of extra flavor was brought out.

I was most surprised by the amount of red pepper here. 

I sort of expect for a bean soup to get creamy but the balance between the creaminess and the spice was really nice. 

I’d give this one an 8 or 8.5. I very well may make it again. 

Everybody ate it and it felt healthy.