whenever spring is remotely in sight, trust on me to skip the heavy down coats in favor of candy-colored, whisper thin layers. that would be me, rattling with my teeth, as soon as i step outside. the starry blanket and a hot cup of tea our my true best friends in this seemingly – but not quite – early spring season. hugging one cuppa as i speak (read: type).
when i spotted this soup over on the clever carrot a while back, i knew i had to make it (and of course i pinned it right away – for later usage). it sounded so simple but still clever enough. especially with the sage added to the broth. i usually shy away of using too much sage as i think it’s overpowering and too intense for most dishes. but here, it just made everything more perfect. so i made this mental note for future soup making: use sage for the broth.
ps: this white bean soup with merguez is another one of my favorite soups to date: simple, forgiving, soothing, unexpected and oh so delicious.
soak the beans overnight. heat the olive oil in a large pot. sweat the onion, garlic, celeriac and sellerie for a couple of minutes, until they’re a little charred. add the vegetable broth, beans and sage and cook on low for about 1 to 1 1/2 hours, until the beans are tender. only add salt towards the end of the cooking, otherwise the beans might not turn soft. season with salt, paprika flakes and freshly ground black pepper.
Hello and welcome on F&F! Thank you for stopping by. My name is Scarlett and I love to elevate the everyday with honest, simple food.
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