Soup Week, Part 3

The soup du jour is White Bean Soup! The base for this recipe comes once again at the reccomendation of Virtual Veggie "Geek". I first had this soup in it's original incarnation as "Smokey White Bean Soup". The original calls for 3 oz. of smoked gouda and 1 c. milk. I have modified it only slightly to use whatever cheese you have handy, coordinating spices, and have eliminated the milk. The flavor of the soup really hangs on whatever cheese and seasonings you use. This is very versatile, and something both Sprout and Bird absolutely love. It's as much a staple for them as anything now. I don't measure anything with this soup. Just figure out what you'd like the texture to be, and take it from there. I chop the potatoes, put them in the pot, and barely cover them with liquid. I add beans according to how filling I want the soup to be.

White Bean Soup

• 1 lb. potatoes, peeled & cubed
• 1 onion, chopped
• 3 c. water, broth, or mix
• 3 cans (15 oz) cannellini beans drained & rinsed (I use a bunch of cooked white beans)
• 1 tsp. cumin, or to taste
• 1/8-1/4 t. cayenne
• nutmeg to taste (optional)
• salt and pepper to taste
• 3 oz. cheese of your choice, shredded (cheddar and parmesan work nicely)

In a soup pot combine potatoes, onion and water. Cover, bring to a boil and simmer until potatoes are tender. Process potatoes, onion and cooking water until smooth. Return to pot (or use immersion blender) and add beans, spices, and S&P. Heat gently until it's uniformly hot. Stir in the cheese of your choice and continue heating until the cheese has been melted.

Yesterday I made this with a raw milk cheddar from our farmer's market. I topped my serving with smoked paprika, which brought that smokey taste from the original back in. It was wonderful. Geek also reccomends adding chopped spinach to this soup to switch things up. Enjoy!