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Roasted Onion Soup with Cannellini Beans




Source of Recipe


Barbara Kafka


List of Ingredients




3 C. Chicken Stock (or canned)

1 C. roasted onion, leftovers~ (Whole onions may be peeled or not before cooking. Place onions {4}in smallest pan that will hold them comfortably. Slick onions with 2 to 3 tablespoons fat. Roast in center of 500*F oven, turning onions in pan halfway through cooking time. Total roasting time: Large onions {up to 14-oz. each}, 45 minutes; medium onions {up to 10-oz. each}, 40 minutes; smaller onions {from 4 to 6-oz. each}, 30 minutes.)

1-1/2 C. cooked cannellini beans~or~ one 19-oz. can white cannellini beans, drained and rinsed
2 tsp. kosher salt, or less if using canned broth
2 tsp. red wine vinegar
1/2 bunch (1-1/2 ounce) fresh basil, washed, leaves stacked, rolled, and cut across into thin strips (about 3/4 C.)
1/4 C. freshly grated parmesan cheese, optional

In blender, combine 1 C. of the stock with the onions. Blend until smooth, stopping once to scrape down sides of blender.
Using a rubber spatula, scrape contents of tyhe blender into a medium-size saucepan.
Add remaining stock, beans, salt, and vinegar. Heat until just warmed throughout. Stir to combine ingredients completely.
Once soup is warm, add half the basil. Stir in with Parmesan, if using.
Sprinkle the remaining basil over each serving.

Serves 4.


Recipe