One of the outstanding traits of white beans is their creamy texture. Why not accentuate that creaminess by turning them into a creamy soup? It’s delicious and satisfying — almost decadent.
This recipe calls for dill but you can substitute fresh basil or use a dill and mint blend. Parsley and chives are a tasty duo as well. Fresh herbs are best, of course, but good quality dried herbs will enliven this creamy bean soup quite nicely.
I begin soups like this with beans that are already cooked and seasoned with salt and pepper. The cooking broth for the beans is a bone or vegetable broth broth that increases the nutrition and adds flavor. Always plan on the beans being delicious before adding any soup ingredients so that you are half way to a great soup.
Feel free to replace the Parmesan with any hard, salty cheese. The sharpness of the cheese plays so well with the creaminess, almost sweetness, of the soup.
This recipe produces four generous bowls of soup. The soup becomes a full meal when you add something like leftover bits of cooked meat like chicken or pork.
Leftovers hold well for about three days in a tightly closed container in the refrigerator. Take a thermos of this soup to work and your lunch buddies will be drooling.
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