Week 53: White Bean and Parmesan Soup

yay soup!

Is anybody else feeling very fooled by those beautiful last few days? I feel like a summoned this freeze by daring to grill yesterday. My bad. The good news is that it is still soup season!

Let’s not kid ourselves, white bean and parmesan soup isn’t changing anyone’s life. It’s not sexy. It’s not revolutionary. It’s not even particularly photogenic unless you really zhuzh it up with some cracked pepper and pretend you foraged the rosemary yourself, which I will not be doing.

I have collecting parmesan rinds in a zip lock bag in my freezer for months, just waiting for a soup that is worthy. When I saw that the grocery store had a great deal on Cannellini Beans. I knew what had to be done. This is the week I vanquish the bag of parmesan and free up room in my freezer! While I’m cooking this soup I will be pretending that I’m on some sort of rustic Tuscan retreat instead of spending hours on the phone battling ConEd.

This soup is 100% “better the next day.” Just like you promised yourself you’d be.

olive oil, onions, carrots, celery, garlic, red pepper flakes, veggie stock, cannellini beans, rosemary, parmesan, bay leaves, kale