Wow, it’s been a long time since I’ve posted a recipe! I guess nothing new that I’ve tried was really inspiring. Until this soup that is. This is by far the most delicious soup I’ve ever made. It’s perfect for chilly fall nights or football Sundays. I was worried because I forgot to pick up some good, crusty bread to serve with it and didn’t think it would be enough for my husband and I, but I was wrong, it was very hearty and filled us right up. If I’m being completely honest, the kids wouldn’t even try it 😦 Their idea of soup includes clear chicken broth and this broth “looked like mud”. You win some, you lose some…more soup for me!
The original recipe is from Table for Two. As is, I’m sure the soup is absolutely delicious and is still allergy safe for my family. But, because of what I had on hand I had to make some very minor changes. First, I made this in the slow cooker (on low for about 6 hours) I used 2 cans of cannellini beans rather than dried, I used dried thyme rather than fresh rosemary and during the last 30 minutes or so of cooking (after blending about half of the soup in the food processor) I added some ditalini pasta. It really was delicious and I can’t wait to make it again! Head over to Table for Two and make this soup!