There’s something about a big bowl of white bean soup that really puts a smile on my face. And seriously I could eat soup everyday and never want for anything else. I actually think that it’s my “desert island” food. You know the game…”if I were stranded on a desert island, what food would I want that I would eat every day?”
The great thing about soup, especially bean soup, is that you can add just about anything you have on hand. Which is exactly what I did with this recipe. I had some boxed chicken stock, kielbasa, canned beans and fresh thyme. I also had some fresh spinach which I totally forgot to add to the soup…I hate when that happens! But I ended up using it in a small side salad so it still went to good use.
If you have the chance to grow or buy fresh herbs, they really make a difference in any type of soup. Did you know that thyme is part of the evergreen family? It’s said to have the aromas of cheese and liquors. Enough about the properties of thyme…on to the soup.
I love starting a big pot of this soup around midday and letting it slowly simmer, filling the house with the deep aromas of “something homemade”.
Hope you enjoy this as much as we do! (By the way – it’s great for lunches the next day and easy to pack for school or work.)
- 1 1/2 boxes of chicken stock
- 1 large cans white beans. I use a mix of Navy Beans and Cannelli Beans.
- 3/4 Kielbasa – sliced or diced small
- 1 small onion – diced
- 2 carrots – peeled and diced
- 1 celery stalk – diced
- 2 TBS extra virgin olive oil
- 6–8 sprigs of fresh thyme
- Salt and Pepper
- Heat oil in large soup pot; add onions, celery and carrots and cook for 5 minutes.
- Rinse beans under cold water until water runs clear; add to onions, celery and carrots.
- Add chicken stock, kielbasa, 4 thyme sprigs.
- Salt and pepper liberally
- Bring to a boil; reduce to a slow simmer and cook for at least 1 hour.
- After 1 hour, use a potato mashers and mash some of the beans.
- Stir and cook for another 30 minutes.