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?
• 1/2 cup olive oil, divided
• 1 tablespoon red chili pepper flake
• 3 medium shallots, chopped
• 3 large celery stalks, trimmed and chopped
• 4 garlic cloves, chopped
• 2 teaspoons herbs to Provence
• 1 teaspoon fennel seeds, crushed optional
• 1 teaspoon rosemary, minced,
• 6 cups vegetable or chicken broth
• 3-14 oz cans Cannellini or white navy beans, drained and rinsed
• 2 cups oat, almond or regular milk
• Kosher salt and freshly ground pepper
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 to 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 snd 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 flake to the oil and stir. Cook for about two 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.
• This is a go to, favorite recipe for dinner parties. It makes a beautiful presentation
• For a pretty presentation, add the oil in a circular pattern and then drag a fork over the oil in a zigzag it back-and-forth across soup or drag the fork over oil on the soup in a circular motion, as shown above, to create beautiful patterns.
• 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 stirfries or to top grill vegetables.