White Bean Soup with Chili Pepper Oil Drizzle

inAutumn Recipes, French Recipes, Gluten Free Recipes, Holiday & Dinner Party Recipes, Recipes, Rice, Bean, & Grain Recipes, Sauce Recipes, Soup & Stew Recipes, Vegetarian Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 25 MINS

This soup is easy, savory, and healthy to boot. The Herbs to Provence give it a mellow flavor which is perfectly enhanced by the spicy chili oil. It’s beautiful and only takes a little over 30 minutes to make. Need I say more?

This is a go-to, favorite recipe for dinner parties. It makes a beautiful presentation.

Ingredients

  • 1/2 cup olive oil, divided
  • 1 tablespoon red chili pepper flakes
  • 3 medium shallots, chopped
  • 3 large celery stalks, trimmed and chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons Herbs de Provence
  • 1 teaspoon fennel seeds, crushed optional
  • 1 teaspoon rosemary, minced,
  • 6 cups vegetable or chicken broth
  • 3 14-ounce cans cannellini or white navy beans, drained and rinsed
  • 2 cups oat, almond or regular milk
  • Kosher salt and freshly ground pepper

Instructions

  1. In a large pot, heat the oil over medium heat and add the shallot, celery, garlic, Herbs de Provence, rosemary, and fennel seeds.
  2. Cook until tender, about 8-10 minutes. Sprinkle with a little Kosher salt and freshly ground pepper.
  3. Add the broth and beans to the pot. Bring to a boil and then reduce to a simmer and cook for about 15 minutes to thicken the broth and blend the flavors.
  4. While you wait for the broth to boil, prepare the chili pepper oil. Heat 1/4 cup of olive oil in a small pan over very low heat. Add the red chili pepper flakes to the oil and stir. Cook for about 2 minutes, and then strain the oil into a separate bowl and set aside. Discard the chili pepper flakes. You can make this chili oil several days in advance.
  5. Carefully pour the vegetable and bean broth into a high-speed blender and blend on high until smooth. Reduce the blender speed to low and slowly pour in the milk until it reaches the consistency you like.
  6. Add additional Kosher salt and freshly ground black pepper to taste.
  7. Pour the soup into individual bowls and drizzle some of the hot chili pepper oil onto the soup in a fun pattern.

Notes

  • For a pretty presentation, add the oil in a circular pattern and then drag a fork over the oil in a zigzag pattern across soup, or drag the fork over the oil in a circular motion, as shown above.
  • I only use 2 teaspoons of Herbs to Provence because it can be quite a strong flavor. Feel free to add more to taste.
  • Consider making extra chili oil to use in stir fries or to top grill vegetables.