Thursday, March 24, 2011
The weather in Vancouver yesterday was beautiful! Sunny and warm, the forsythia is in bloom, prunis and cherry not far behind. I can see green poking out on the lilac bushes. The wind is warm. Still, it's a transitional season and I needed a transitional meal: the spring bounty isn't here just yet.
Tuscan white bean soup is so easy. I glanced at a recipe online and also at the Rebar cookbook and then just winged it. Roasted garlic with thyme, slow roasted tomatoes, bacon, kale, carrots, red pepper, how can you go wrong? Seasoned with oregano, chipotle puree, spanish paprika and salt and pepper (don't forget a couple bay leaves) — so simple. (I didn't have any rosemary, but I would have used some if I did).
It's a hearty winter soup really, but because of the Tuscan inspired flavours (arguably not that Tuscan) the soup feels good even in warm weather — kind of like the paella I made the other day. I wasn't sure this soup would work out, so I was so pleased when I took my first bites. It's definitely worth the time of slow roasting the tomatoes and garlic. Serve with parmesan cheese if you're like me.