I love trying out new things like a new soup recipe that I've been eyeing for quite some time now. This evening was the perfect evening to do just that - the rain was moving in and it was chilly outside (and inside because I refuse to turn the heat on yet!). I love these kinda nights! I love them even more when Dan and I are both on the couch, the fireplace is lit, and we're just enjoying a quiet night at home together. Ahhh...
I'm not gonna lie, I was a little nervous about tonight's soup though! It sounded "different" but I like different, right?!? I was chatting with my sis earlier today as I was preparing for dinner and even she assured me that if it was a complete fail, I could always just call for pizza. Oh what little faith she has in me... hehe
However, the soup was not a FAIL! It was super yummy and probably one of my favorite soups of the Fall season- and we've cooked several so far. I also paired the soup with a yummy blue cheese and rosemary muffin that was kinda a last minute creation/addition to dinner- but oh so yummy, if you like blue cheese - which I LOVE!
I definetly will be making this soup again - it's hearty, flavorful, and it made our house smell amazing as it simmered slowly this evening.
Rosemary Red Bean Soup
- 4 tablespoons olive oil
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 1 tablespoon fresh rosemary leaves, minced (don't even think about using dried rosemary...it's just not the same!)
- 2 (15 oz) cans light red kidney beans, rinsed and drained
- 2 (16 oz) cans diced tomatoes, with juices
- 2 soft vegetable flavored bouillon cubes
- 1 cup water
Heat the oil in a dutch oven over medium-high heat; add the onion and cook until softened and starting to brown, about 3 to 5 minutes, stirring occasionally. Add the garlic and rosemary and cook 1 minute more.
Stir in the beans, tomatoes, bouillon cube, water, and a pinch of pepper; use a potato masher or a fork to mash a few of the beans against the sides of the pot. I actually have a hand blender and used that to puree a little bit of the soup mixture - which was perfect! Bring the soup to a simmer over medium heat, then turn the heat down slightly and simmer. I let it simmer about 20-30 minutes on low - no rush... the longer it simmers the more flavorful it is!
Taste and season with pepper as desired.
I served these with Blue Cheese muffins, which was adapted from a White Cheddar Muffin recipe. I also doubled the soup recipe because it said it only served two and we wanted leftovers.
*Both recipes were adapted from www.anediblemosaic.com