I’m writing this post on Sunday evening as we watch the Oscars. Forty-five minutes or so in, my takeaways are this:
1) My ears say Stewie is hosting. My eyes see something different. So very confused.
2) The “We Saw Your Boobs” song. Surprisingly catchy. I give it a … C. (Sorry, that’s the breast pun I could muster.)
3) Paul Rudd was completely stoned, right? No matter. Still my celebrity boyfriend.
4) Jaws speech cut-off music?! Ha. Pure awesome.
5) Jessica Chastain. Just, gasp.
The truth is, I’ve always loved movies, but in 2012, I saw exactly two in the theater: “This is 40″ and “Argo.” The former isn’t anywhere near the Oscars, and rightfully so – it was terrible. The latter, Argo? Both my guy and I loved it. And because it’s pretty much the only movie we’re really familiar with, we’re cheering it on.
As far as watching movies goes, even renting the occasional DVD isn’t even close to the same since we had our little one. The process goes something like this: We put the movie on and settle in. 10, 20, or – on the rare occasion – 30 minutes in, I doze off. The next morning over breakfast, my guy describes the rest of the movie to me. It’s actually a highly entertaining way to do it. Listening to my husband surreptitiously navigate the vulgarities of the last two-thirds of “Ted” in front of the baby was far more entertaining than the first one-third of the actual movie.
This soup has absolutely nothing to do with the Oscars. I don’t think I could relate it no matter how hard I tried. I just happen to be watching the Oscars at about the same time I was ready to share this incredible vegetarian soup with you.
About the least graceful recipe intro ever, isn’t it?
This soup is, just, wonderful. It’s hearty and light, rustic and elegant, all at the same time. Garlic and rosemary give it that unmistakably Tuscan vibe; a good splash of heavy whipping cream at the end of the process highlights all those wonderful creamy cannellini beans.
Serve it with garlic-rubbed crostini for a satisfying … what’s that? Jaws music?? Guess it’s time to wrap this up. Here’s the recipe, then!
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ medium onion, diced (about 1 cup)
- 2 teaspoons chopped rosemary
- ¼ teaspoon kosher salt
- 4 cloves garlic, cut in half
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 3 – 4 cups vegetable broth (low-sodium recommended)
- ½ cup heavy whipping cream
- Additional coarse salt and freshly ground black pepper
- In a medium saucepan over medium-low heat, add the olive oil and butter. Once the butter has melted, add the onion. Cook, stirring occasionally, until the onion is translucent and tender, about 5 minutes.
- Gently stir in the rosemary, garlic, ¼ teaspoon kosher salt, and beans, and cook for another minute.
- Add 3 cups vegetable broth and bring to a simmer. Simmer uncovered until the garlic is tender, about 20 minutes.
- Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
- Return to medium-low heat and stir in the heavy whipping cream. Return to a simmer.
- Season to taste with additional kosher salt and freshly ground pepper. Serve with additional chopped fresh rosemary if desired.