Fresh Recipes | Heirloom Bean & Artichoke Soup

by on March 22, 2012

Fresh Recipes | Heirloom Bean & Artichoke Soup

It was cold and wet on the central coast this past weekend and since I was stuck inside anyway, I decided to use the opportunity to make a lovely, heartwarming, slow-cooked soup. It was the perfect entertainment for an lazy afternoon all to myself!

The star of the soup are these heirloom snow cap beans.

Fresh Recipes | Heirloom Bean & Artichoke Soup

While I was home visiting my family last weekend, we made a trip up to Chico to visit my brother and, of course, my beloved Sierra Nevada. After hitting up their local farmer’s market (where I tasted the best chicken tikka masala!), my mom and I went into one of my favorite stores, Zucchini and Vine which is a gourmet foods and cookware shop. She was so enticed by the description of these beans that she bought two packages–one for her and one for me. Thanks mom!

Fresh Recipes | Heirloom Bean & Artichoke Soup

With a description like that, I knew I wanted to make a, hearty, meatless, bean centric soup. I had a general idea of what I wanted to do, but I turned to my trusty Anna Thomas Love Soup cookbook for a little advice and inspiration before I began. Her cookbook is quickly becoming one of my all-time favorites!

To make the soup, you’ll need about 1 pound of snow cap or white beans, 1 head of garlic, 1 can of artichoke hearts, 1 large yellow onion, 2 cups of vegetable broth, vinegar, olive oil, and salt, pepper, and some water–that’s it!

Start by drizzling a bit of olive oil over your head of garlic then roast it, wrapped in aluminum foil, for about 1 hour at 400 degrees.

Fresh Recipes | Heirloom Bean & Artichoke Soup

When the garlic is done, place both the beans and the garlic in a pot and fill with water until they are covered by about 2 to 3 inches.

Fresh Recipes | Heirloom Bean & Artichoke Soup

Bring the soup and garlic to a boil then reduce to a simmer. Cook, covered, until the beans are tender, about 2-4 hours depending on the age of your beans. Add a pinch of salt just before the beans are done then remove about 2 to 2 1/2 cups of the beans out of the soup and set aside.

Fresh Recipes | Heirloom Bean & Artichoke Soup

Chop the onion then cook in a separate frying pan, with olive oil, until golden brown and caramelized, about 20-30 minutes.

Fresh Recipes | Heirloom Bean & Artichoke Soup

Combine beans, artichoke hearts, onions, and vegetable broth in the blender and pulse till thoroughly combined.

Fresh Recipes | Heirloom Bean & Artichoke Soup

Fresh Recipes | Heirloom Bean & Artichoke Soup

Add the pureed mixture back into the soup then add a bit more salt, and some pepper to taste. Add about a tablespoon of vinegar then cook for another 20-30 minutes or so.

Fresh Recipes | Heirloom Bean & Artichoke Soup

Drizzle each serving with olive oil, and enjoy!

Fresh Recipes | Heirloom Bean & Artichoke Soup

I was so excited for how this soup turned out–so excited, in fact, that I’ve eaten it for lunch every day so far this week! The beans truly were potato-like and full of flavor and the roasted garlic and artichoke hearts complemented it perfectly. I tried to save some for Jeff to try when he got back from his east coast tour, but I just couldn’t do it!

Heirloom Bean & Artichoke Soup

Adapted from Anna Thomas’ Love Soup

Serves 4

Print recipe!

Ingredients:

1 pound snow cap or white beans

1 head garlic

1 can artichoke hearts, packed in water (about 14oz)

1 large yellow onion, chopped

2 cups vegetable broth

1 tablespoon white vinegar

Salt, to taste

Pepper, to taste

Olive oil

Steps:

Pre-heat oven to 400 degrees.

Cut the top off of your head of garlic and drizzle with a bit of olive oil. Wrap the garlic in aluminum foil and bake for about an hour, or until browned and tender.

Remove garlic from oven and remove cloves. Place both the beans and the garlic in a pot and fill with water until they are covered by about 2 to 3 inches.

Bring the soup and garlic to a boil then reduce to a simmer. Cook, covered, until the beans are tender, about 2-4 hours depending on the age of your beans. Add a pinch of salt just before the beans are done then remove about 2 to 2 1/2 cups of the beans out of the soup and set aside.

Heat olive oil in a large frying pan. Add onion and saute until golden brown and caramelized, about 20-30 minutes.

Combine beans (that you removed), artichoke hearts, onions, and vegetable broth in the blender and pulse till thoroughly combined.

Add the pureed mixture back to the soup then add a bit more salt, and some pepper to taste. Add vinegar then cook for another 20-30 minutes.

Drizzle each serving with olive oil, and enjoy!

Time: 3-5 hours

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