Creamy Vegetable & Cannellini Bean Soup

Staying with the theme of recipes that help make you feel better (last week’s Hot Toddy recipe HERE), this one should be the next on your list! It definitely was on mine!

Many of us crave soups, stews, and more comforting meals during the winter season just because it is cold outside (yes, even here in California) and we want help taking the chill out of our bodies. But often times we are also fighting a seasonal cold or flu and we are looking for something that gives us a little extra support and healing in the form of a dish that says “come here and let me take care of you”. This soup will do just that!

But, if you happen to be coming across this recipe and either of the above aren’t true for you…then you should make it anyway…just because it is delicious and easy. And, I don’t know why, but creamed soups like this one have such an elegance to them and for me that only adds to the joy of the completed dish. This recipe is something you could serve at a fancy dinner party even though the ingredients are quite simple and rustic and I love that. It is forgiving, easy to prepare and it could be made ahead of time. And if you need more reasons to love it (not really…but why not), this soup can easily be made vegetarian or vegan and it is also very delightful as a summer soup or a light dinner!

So, if you want a soup that is good for anyone, any season and any way that you feel? This is it :)

THe Recipe

Creamy Vegetable & Cannellini Bean Soup

1/2 Yellow onion, chopped
1 Medium - large fennel bulb, chopped
3/4 lb Carrots, chopped (I left the peels on)
3 Medium potatoes, chopped (I used russet)
1 3/4 Cups prepared cannellini beans (I used a 15 oz can)
3 - 4 Cups chicken broth*
2 cloves garlic, put through a press or diced small
2 tbsp. Olive oil plus more for drizzling - optional
Salt & pepper to taste
Heavy cream or sour cream and 1/2 & 1/2 - optional

In a large pot, heat the olive oil and add the onion. Sauté 4-5 min or until onion start to soften and look translucent.
Add the garlic and continue cooking a min more. Add the chopped fennel, carrots, potatoes, salt & pepper and sauté for approx. 5 min. Stirring often.
Add 3 cups of the chicken broth and bring to a simmer. Cover with a lid and let cook for 10 - 15 min or until vegetable are tender.
Add the cannellini beans and cook 5 mins more.
Using an immersion blender, blend to desired creaminess. Adjust salt and pepper if needed and blend again. Add the additional broth (you could use water too) if soup is too thick.
Optional Garnish - A drizzle of olive oil and heavy cream or 1/2 & 1/2 and sour cream mixed together until creamy (my favorite), a sprinkling of pepper and a sprig of the fennel greens.

* For vegan or vegetarian options, use vegetable broth in place of the chicken broth and omit the cream….or substitute with a non dairy alternative.