An Impromptu Soup

I spent Wednesday afternoon at Alfred Hospital being scratched and prodded to once again confirm that dust mites are the bane of my existence. Upon leaving with a very sore arm, knowing I hadn't eaten at home since the weekend and there was absolutely no food in the house, yet a mass of dishes with Robs name etched into the grease, I called my man only to find he was stuck at work.

This set me on a mission. As Rob had left that morning he had mentioned it was bread night, so since he had just posted the bread blog, I decided to put his words to the test and make my first loaf to cheer him! A humble batch of one of my favorite soups would be the bread's side... after all the way to my man's heart is through his tummy.

So an hour and a half later, all the dishes done and two loads of cloths washing down (I was channeling some domestic goddess),  I can safely now tell you, Rob is a genius!
I read every instruction twice praying the whole time for 'Goldilocks' not because I have any knowledge of the word in the baking sense but hey it's Goldilocks... the thing of fairy tales! Luckily the nursery rhyme gods were also with me (thank-you brothers Grimm), and it was not only easy but so very, very perfect for loaf numero uno.

For the Rustic White-Bean Soup... you will need:

Olive oil
8 rashes of bacon diced
1 red onion diced
1 brown onion diced
3 leeks sliced
3 cloves of garlic crushed and diced
4 celery stalks chopped
a handful of fresh thyme
some bay leaves
2 tsp of white wine vinegar
3L of chicken stock
4 cans (400gms each) of cannellini beans
some white wine
salt and pepper
fresh parmesan

This soup is pretty simple and very yummy. Heat some olive oil and brown the bacon in a pan till it's beginning to crisp, add the onion and garlic and stir till golden and slightly soft. At this point you should be getting some nice brown sticky bits on the base of the pan. Pour in a small amount of white wine to deglaze. Try to scrape all the brown bits off into the liquid. Add the leek, celery, bay leaves and a handful of thyme stalks. I also like to add a small amount of salt and pepper here (be sparing). Saute for 10 or so minutes until the leek starts to become transparent and sweat.

Add the stock and vinegar and 2 cans of the beans and after it has come to the boil, reduce the heat and simmer for 15-20 mins.

Once done, take out the thyme and bay leaves (these will not break down) and add the remaining 2 cans of beans. Puree (straight away if you have a metal hand blender, or let cool if plastic) until smooth and the soup begins to ripple like silk. Heat back through on the stove before serving and once into the bowls add some freshly shaved parmesan and a grind of salt.