Katie’s White Bean and Vegetable Soup
This light, summery soup uses all of our favorite fresh ingredients from the garden and pairs perfectly with the new Katie’s Acre Chardonnay.
Lemon Rosemary Oil Ingredients
- 1/2 cup Trefethen extra virgin olive oil
- zest of one large lemon
- 4 cloves garlic, sliced
- few small sprigs rosemary
Soup Ingredients
- 1/8 cup Trefethen extra virgin olive oil
- 2 cups onions, diced
- 1/2 cup chopped pancetta or bacon (optional)
- 1 cup carrots, diced
- 1 cup fresh fennel bulb, diced
- 4 – 6 cloves garlic, roughly chopped
- 1/4 tsp crushed red pepper flakes
- salt and pepper to taste
- 2–3 medium tomatoes, diced
- 6 cups kale, chopped
- 1/4 cup Trefethen Katie’s Acre Chardonnay
- 6 cup vegetable or chicken stock
- 3 cup cooked cannellini or great northern beans
- piece of Parmesan rind, 4x4in (optional)
- 1/2 cup fresh Italian parsley leaves, chopped
- grated Parmesan or Pecorino-Romano cheese
Procedure
- 1To make the lemon rosemary oil, mix all ingredients in a small jar or bowl and set aside.
- 2For the bean soup, heat olive oil over medium heat in a large, heavy-bottomed pot. Add onions and pancetta and sauté 6-8 minutes. Lower heat to medium-low and add the carrots, fennel, garlic, salt, pepper, and chili flakes, and cook for another 7-9 minutes until vegetables are tender.
- 3Add tomatoes and kale to the pot along with Chardonnay and continue sautéing, stirring occasionally for 7-8 minutes. Add the stock and beans and bring soup to a boil. Reduce heat and let soup simmer for 15 minutes, adding the Parmesan rind for extra depth of flavor.
- 4Serve in your favorite bowls and finish with lemon rosemary oil, grated Parmesan or Romano, and serve with crusty bread. Enjoy!
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