This recipe comes from Heidi Liebowitz, owner of Souper Natural, a vendor at our Saturday PSU Market. Souper Natural sells more than 40 flavors of soup with ingredients sourced from local farms, like Sun Gold Farm, Rick Steffen Farm and Baird Family Orchards, in addition to five varieties of tomato-based sauces. Her soups come frozen in 24 oz. containers and have no MSG or preservatives and there are plenty of gluten free, vegan and vegetarian varieties available.
Stop by Souper Natural’s booth at PSU all winter long to sample soups and bring some home with you! At the end of the recipe you will find several ways to customize this soup.
- 1 pound Great Northern white beans, dried
- 2-3 garlic cloves, chopped
- 1 medium yellow onion, diced
- 1/2 cup olive oil
- 2 medium carrots, diced
- 2 celery stalks, medium diced
- 2 TBSP tomato paste
- 2 cups heavy cream
- 2 TBSP fresh rosemary
- 1/4 cup lemon juice
- 1 tsp white pepper
- 24oz chicken stock (or veggie stock, see tips below)
- 1 tsp dried thyme
- Kosher salt, to taste
- Rinse beans and check for any foreign matters such as dirt or rocks
- In a stockpot on med-high heat, add olive oil
- Add garlic, onions, celery and carrot and cook until they begin to sweat
- Add tomato paste and seasonings, cook for 5-7 minutes
- Add white beans, cream and stock. Simmer on medium heat until beans are tender, stirring occasionally
- Using a ladle or large flat spoon, skim any fat or impurities off the surface and discard
- Remove from heat and puree. This can be done with an immersion blender directly in the pot or in batches using a blender and then returned to the pot.
- Add lemon juice and add salt and pepper to taste
- For a vegetarian version, sub veggie stock for the chicken
- For a dairy-free version, sub cashew cream or other plant-based milk for the heavy cream
- To incorporate more greens, saute any type of kale and add it to the soup
- To make it heartier, add chicken or sausage once the soup has been pureed
- Serve it as a dip using pita chips!