This is my adjused version of Shauna Niequist’s Magical White Bean Soup from her book Bread and Wine. This soup base is vegan, gluten-free, quick, easy, inexpensive yet delicious and elegant. I like to leave it chunky, but it would be just as good pureed smooth.
To make this #dinnerdoneby9am I fully prepare the soup in the morning, refrigerate all day, then reheat just prior to serving.
For The Soup
-2 Tbsp olive oil
-1 onion, diced
-1/2 pound carrots, diced
-4 celery ribs, diced
-1 Tbsp dried rosemary
-1/4 tsp red pepper flakes
-6 cans white beans in liquid (cannellini or great northern beans)
-salt and pepper to taste
For The Vinaigrette
-1 tablespoon Dijon mustard
-1/4 cup balsamic vinegar
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/8 cup olive oil
For Serving
-Prosciutto, torn into ribbons
-Parmesan, curled into strips with a vegetable peeler
Heat oil in a large pot over medium heat. Add the onion, carrots, and celery, and allow to soften, 10 to 15 minutes. Add beans in their liquid, rosemary and red pepper flakes. Cover and cook for 20 minutes at a gentle boil. Taste, add salt and pepper, taste again– keep in mind that you’ll get a good amount of salt from the toppings. Cook for an additional 20 minutes, or longer if you have time. While the soup cooks, make the vinaigrette. Place all of the ingredients in a blender or food processor and mix until evenly incorporated.
To serve, ladle soup into bowls, drizzle with vinaigrette and top with parmesan and prosciutto (if desired).
