Tuscan Style White Bean Cheese Rind Soup
This past weekend we received our first real snow since we’ve been in South Dakota. It wasn’t outside of the depth we had experienced in NC, but I can’t say we were acclimated to the frigid temps that followed. By Monday night we were really needing to thaw out, and felt a little heavy from indulging over the weekend. Soup was in order. And we just happened to have a few frozen parmesan cheese rinds waiting in the freezer.
Tuscan Style White Bean Cheese Rind Soup
Serves 4
Ingredients
4 c. Vegetable Broth
2 c. Water
2 cans White Beans (Cannelini, Navy, Great Northern)
1 Large Onion, sliced thin
1 Large Carrot, sliced thin
2 Large Garlic Cloves, minced
2 Parmesan Cheese Rinds
1-2 T Italian Seasoning
Pinch Onion Powder
Pinch Savory
Salt & Pepper
Directions
1. Saute onion, carrot and garlic in a small bit of oil over medium heat until they start to soften.
2. Add a few tablespoons of the broth, as well as the seasonings and a little salt and pepper.
3. Once onions are translucent and the carrots are mostly softened, add the remaining broth, water, beans, and cheese rinds. Bring to a boil.
4. Boil for 15-20 minutes, stirring to break up the rinds.
5. Once cheese has melted and incorporated throughout the soup, either transfer part (a cup or two) of the soup to a blender, or use an immersion blender to blend part of the soup, but leaving it chunky overall.
6. Serve (preferably with a delicious piece of dense whole grain bread – bonus points if it’s your husband’s homemade specialty!)
