If there is one thing that I am known for aside from making delicious dessert items in my home….it is soup.

I absolutely adore soup as a meal, thanks in large to my Pop-Pop. He was a soup fan, which makes me think that’s where I get a little bit of my love from. My pop-pop was truly a character, in every sense of the word! He always had this special whistle that let me know he was there, which resulted in me practically tackling him for a hug. What can I say? I was seven years old and it wasn’t like I could visit him all the time. (Even though he passed away while I was in college over 10 years ago, I still sometimes wish I could hear that whistle one more time.)

For a huge portion of my childhood, my Pop-Pop and Grandma Gloria resided in Ohio, which meant several road trips and plane rides to visit them at their apartment in Boardman. Out there, since it was mostly during the summer, there were Fourth of July parties, pool time with the children (and grandchildren) of my grandparent’s friends, walks around the golf course (that was on the other side of the trees in the communal yard), playing in the yard with their landlord’s maltese Benz, and my pop-pop teaching me how to swing a golf club….sometimes swearing up a storm if I hit him with the light plastic golf ball by accident. (He kinda had a colorful way with words.)

But also meant that when my grandparents came to New Jersey, their presence was a large family affair! He would take me to the diner to visit my Aunt Annie, come to my softball games/dance recitals/concerts, and on certain occasions, he would take me to the store to pick out a toy of my choosing. Some of those nights at my Aunt Annie’s house (where they would stay during their visit) with cake and coffee were my favorites, because my pop-pop was there and the family was all together. But that’s another story (or twenty) for another day. Anyway….back to soup!

Yes, my pop-pop loved soup and in turn, I came to love it as well. What’s not to love? Tasty ingredients like pasta, veggies, beans, sometimes meat….in a perfect vehicle of salty, flavorful broth. So I guess in part, my Pop-Pop was my inspiration for creating this meal (with no recipe, mind you): what I felt was the perfect White Bean Soup. And if you have never had Cannellini beans, you are missing out on a healthy (and delicious) protein to add to your meals.

The trick for a great soup really does rely on the broth, so make sure that you flavor your broth well. Aside from salt, pepper, and the various seasonings, I always prefer to start with a diced onion, some minced garlic, and a little cooking wine to really amp up the flavor profile.

Some of my favorite recipes are the ones that come from a place of love. Food isn’t just a necessity, it’s a gift to be shared. And feeling the inspiration to create new recipes from that love? Simply beautiful.

Enjoy.

~ Jenny V

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White Bean Soup a la Love

1 can cannellini beans

1 bulb fennel, sliced thinly

1 medium onion, diced

4-6 cups chicken broth

4 cups water

2 tablespoons minced garlic

1 bottle Sherry cooking wine

1 medium tomato, diced

1 cup tubettini pasta (optional)

1 tablespoon salt (can add more if needed)

2 bay leaves

1 teaspoon thyme

1 teaspoon black pepper

Directions:

1) In a saute pan on medium-high heat, drizzle in olive oil to coat the pan, then add the diced onion. When the onion starts to become a little more translucent, add in minced garlic and fennel, stir and saute for 5-7 minutes to allow time for flavors to meld and fennel to cook, then add 1/2 bottle of Sherry cooking wine and bring mixture up to a boil. Once the liquid starts to evaporate a little, remove from heat and spoon mixture into slow-cooker.

2) Into slow-cooker with mixture, add in chicken broth, water, remainder of Sherry, tomato, and seasonings. Give a good stir to incorporate all ingredients, then cook on low for 7 hours or on high for 3 hours, dropping to low for one more hour.

3) An hour and a half before finishing cook time, add in beans (rinse before adding). 15-20 minutes before finishing, add in tubettini. Serve with grated parmesan.