I recently mentioned to my mom on the phone that I was really excited about getting an immersion blender, and would probably ask for one for Christmas, or, failing that, put it on my wedding registry. Well, my mom is a wonderful woman who loves giving gifts, so I was pleasantly surprised when UPS dropped off a box with an immersion blender in it not too long after! Whatta great lady she is. I decided my inaugural use of the blender would be this White Bean Hummus Soup I’ve been eyeing from Keep it Simple Foods for a little while now.
The soup is really delicious and flavorful for how simple it is! You sautee your onions and garlic, add the beans, broth, lime zest and juice, and cilantro, and let it go for 5-10 minutes!
Once that’s done, you run your immersion blender through the soup – or, if you don’t have one, you can definitely just add it to the stand blender and puree. And you’re done! The original post recommended making some French bread crostini, which I did as well:
The soup was a great success – light, but still pretty filling for early autumn! Unfortunately, my cilantro had partially gone south since I bought it, so there wasn’t as much in as I would have liked, and I think I would add some crushed red pepper flakes or even a little bit of hot sauce in the future for a little bit of heat. A really simple, delicious soup with pantry ingredients, what more can you ask for?
White Bean Hummus Soup (from Keep It Simple Foods)
3 cans cannellini beans (drained and rinsed)
2 limes (juice and zest)
3 cloves garlic (chopped)
3 tablespoons extra virgin olive oil
2 cups vegetable stock
1/3 cup chopped onion (I used shallot, as always)
a good handful of cilantro (chopped)
salt and pepper to taste
In a large stock pot, on medium high heat, combine the oil, onion, and garlic. When onions and garlic cook down a bit, add the beans and lime zest. Cook for another minute or two. Add in the veggie stock, then add in the cilantro and lime juice.
Cover with a lid and bring to a slight boil. Reduce heat to low and simmer for another 5 minutes. Use an immersion blender to make the soup creamy and smooth. Add a bit of salt and pepper to taste, if needed.