Cozy White Bean Soup

Revised from https://www.acouplecooks.com/white-bean-soup/

I have been exploring more herbs from European cooking like Tarragon. In France, it is referred to as "the king of herbs" because of its ability to elevate a dish, and is one of the four herbs in the French mixture fines herbes, a combination of parsley, tarragon, chervil, and chives. I am really enjoying the fresh taste combined with the warmth of a good winter soup. This is a great soup recipe for the holidays and a nourishing lunch or dinner. Enjoy with a favorite slice of toasted bread. I got this amazing olive bread from my favorite local bakery and toasted it with a bit of Miyoko's butter. YUMMMMM!

Ingredients:

• 3 tablespoons olive oil

• 1 large sweet yellow onion, finely diced

• 2 medium carrots, peeled and finely diced

• 3 celery ribs, thinly sliced

• 6 cloves garlic, minced

• ½ small bulb of fennel, finely diced (optional)

• 1 pound yellow or Yukon Gold potatoes, small diced

• 3 15-ounce cans (4 ½ cups cooked) cannellini beans, drained and rinsed (or Great Northern, navy, butter or other white bean)

• 2 quarts veggie broth or 2 bouillon cubes and 2 quarts of water

• 1 ½ teaspoons lemon zest

• 2 Tablespoons lemon juice

• 1 ½ teaspoons dried tarragon* or Fresh tarragon 2 Tablespoons

• ¾ teaspoon kosher salt, or more to taste

• Fresh ground black pepper

• 5 to 6 leaves Tuscan kale, chopped into small pieces

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Instructions:

1. Prep the fresh ingredients (see above).

2. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, carrot, fennel and celery and sauté for 5 minutes.

3. Add the minced garlic and cook until just browned, about 1 minute. Add the potato, drained and rinsed white beans, vegetable broth, lemon zest, dried tarragon, kosher salt and fresh ground black pepper. Bring to a simmer and simmer for 15 minutes, until the potatoes are tender.

4. Remove 3 cups of the hot soup (including broth and vegetables) and carefully blend it in a blender or immersion blender. Then pour it back into the pot to create a lightly creamy broth (you can skip this step if you prefer and it still tastes great!).

5. Stir in the chopped kale and cook until wilted, about 2 minutes more. Taste and add lemon juice and any additional salt, to taste.