Friday, April 12, 2013
On Reading Bread and Wine and Shauna Niequist's Magical White Bean Soup! YUM!
We recently returned from a family vacation to Hawaii which was won.der.ful! Hawaii is my place, my special spot! To me it's magical, wonderful, and there is nowhere on earth where I am more alive! I love how it smells, how warm the air feels, the beach, and the sunshine! During our stay I DEVOURED Bread and Wine! Oh My Word, what a FUN and easy read! I poured through this book, marking pages, underlining quotes, and meal planning. I've read all of Shauna Niequist's books. Being a girl who loves to cook, eat, and feed my people, this book was like candy to me and I couldn't get enough of it! Shauna shares some of the BEST ideas for putting meals together, and there are so many recipes I can't wait to devour! And what's better than that is that her husband eats a gluten free diet so the recipes even work for me and my family!! I couldn't wait to get home and try one of her recipes.
When we arrived back home it was 45 degrees and raining (tears!) so I decided to try her Magical White Bean Soup which was delicious and easy! I left my soup chunkier than she recommends because that's how we like it; but that's the only thing I did a little differently.
I wish that I could sit down at a table with Shauna and talk to her for a few hours. She shares so many of my thoughts, not only on entertaining, but even on things like instagram and blogging. I felt like a friend was talking to me as I read. I highly recommend this book as it's a great one to grab for your summer reading. I just know that you'll really enjoy it!
Magical White Bean Soup- taken from Shauna Niequiest's book Bread and Wine
"This recipe was inspired by Nancy Silverton’s Tuscan White Bean Soup with Prosciutto and Parmesan in her cookbook, A Twist of the Wrist.
I liked the idea of a thick bean soup with ribbons of prosciutto (for the meat eaters), a dusting of Parmesan (for the dairy eaters), and a drizzle of balsamic vinaigrette. Even though Nancy’s recipe calls for just olive oil, I’m in a serious balsamic phase, and I want it on everything." Shauna Niequist
2 shallots, sliced
1⁄2 pound carrots, sliced into thin coins on a diagonal
1 bulb fennel, sliced
4 celery ribs, sliced on a diagonal
6 cans white beans in liquid (cannellini or great northern beans)
Salt and pepper to taste
Prosciutto, torn into ribbons
Parmesan, curled into strips with a vegetable peeler
1 tablespoon rosemary, rough chopped
In a stockpot or dutch oven, soften two sliced shallots in olive oil over medium heat.
Add carrots, fennel, and celery, and allow to soften, 10 to 15 minutes.
Add beans in their liquid and chopped rosemary.
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.
Off heat, mash with a potato masher or the back of a wooden spoon for a rustic, chunky texture. If you’d like a smoother texture, run it through a food processor or use an immersion blender in the pot.
Mix a spoonful of Dijon, a few tablespoons of balsamic, a quarter cup or so of olive oil, some salt and pepper in a glass jar, then shake well. Adjust to taste—I usually like a 2:1 ratio of oil to vinegar and Dijon.
Serve with a small pitcher of vinaigrette, and bowls of prosciutto torn into ribbons, curls of Parmesan, and chopped rosemary.
￼￼ServeS: 6 to 8