- 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.
- 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
- In a large pot, heat the oil over medium heat and add the shallot, celery, garlic, Herbs de Provence, rosemary, and fennel seeds.
- Cook until tender, about 8-10 minutes. Sprinkle with a little Kosher salt and freshly ground pepper.
- 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.
- 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.
- 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.
- Add additional Kosher salt and freshly ground black pepper to taste.
- Pour the soup into individual bowls and drizzle some of the hot chili pepper oil onto the soup in a fun pattern.
- 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.