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Author Notes: The beans are white, but the soup is a richly hued orange. It’s warm, comforting, with subtle notes of fennel polished by a good olive oil. If your beans are cooked, it’s fairly quick to put together. —Tallgrass Kitchen
- 1/4 cup extra virgin olive oil, plus additional for drizzling
- 1/2 cup celery, diced (about 2 stalks)
- 2 cups carrots, diced (about 3 whole)
- 1 tablespoon fresh garlic, minced (about 3 cloves)
- 1/4 teaspoon crushed red pepper, more if you want a kick
- 1 teaspoon dried oregano
- 1/2 teaspoon whole fennel seed, lightly crushed with the back of a knife
- 2 tablespoons tomato paste
- 6 broth or bean soaking water
- 7 white beans, soaked and cooked
- 1/2 teaspoon salt, more to taste (depends upon the saltiness of your broth)
- Heat olive oil in a large soup pot. Add celery, carrot, garlic, crushed red pepper, oregano, and fennel. Cook, stirring until vegetables begin to soften and everything is fragrant.
- Add salt and tomato paste, continue to cook for a few more minutes, stirring to coat the vegetables in tomato paste.
- Add broth and cooked beans. Bring to a boil, then turn heat down to a simmer. Use a potato masher to mash the beans right in the pot. You don’t need to mash up every bean, just break them down to add thickness to the soup. Let simmer partially covered for about 20 minutes until soup is thick and bubbly, stirring occasionally. Taste, and add additional salt if needed.
- Serve with an additional drizzle of olive oil.
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