I’ve been sitting here all morning watching it snow. Big, fat, wet flakes falling and sticking to the trees, shrubs and grass. Snowfall is pretty rare here in Georgia, although we’ve had a couple this winter. There’s just something mesmerizing about watching snow fall. Maybe it’s because I grew up much further south where it’s even more rare. Whatever the reason, it’s absolutely gorgeous and it always amazes me how quiet and still everything seems when it’s snowing. Just magical.
If it’s snowing or just cold where you are today, I’ve got a great recipe to warm you up. A few days ago I started out to make some sort of bean soup and this is what I wound up with. A can of white beans, a can of black beans, some tomatoes and seasonings and we had a gorgeous pot of Black and White Bean Soup. Give this one a try. I think you’ll really enjoy it.
This recipe is so simple that you don’t even need the step-by-step photos I usually post. Here’s all you need to do: heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and saute about 4 or 5 minutes or until tender. Add the tomatoes, beans, beef broth, parsley, basil, salt and pepper and bring to a boil. Reduce heat and simmer 10 minutes.
I served some simple cheese toast with this, but a nice crusty loaf of French bread or garlic bread would be great. Heck, just some saltine crackers would work for me!
- 2 tsp. olive oil
- 1 cup chopped onion
- 2 garlic cloves, crushed
- 2 14 1/2 ounce cans diced tomatoes with their juice
- 1 can navy or cannellini beans, drained
- 1 can black beans, drained
- 1 14 1/2 ounce can beef broth
- 2 tblsp. chopped fresh parsley
- 3/4 tsp. dried basil (or 1 tblsp. chopped fresh basil)
- 1/2 tsp. ground pepper
- 1 tsp. salt
- Heat oil in a large saucepan over medium heat.
- Add onion and garlic, and saute 4 minutes or until tender.
- Add tomatoes, beans, beef broth, parsley, basil, salt and pepper and bring to a boil.
- Reduce heat and simmer 10 minutes.