Great Northern beans, carrots, sweet onions and fresh herbs simmered in savory vegetable broth and garnished with flavorful homemade rosemary oil and smokey-sweet tofu.
White Bean Soup
2 tbl extra virgin olive oil
1/2 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1 tbl fresh chopped thyme
2 tbl fresh chopped rosemary
1-15oz can great northern beans
3 cups vegetable broth
Heat the oil in a stock pot and saute the onions, carrot and celery over medium heat until soft, 10 minutes. Season with salt and pepper. Add the garlic cloves and fresh herbs and saute 2 minutes more to toast the garlic. Add the beans and broth and bring to a boil. Reduce to a simmer and cook for 20 minutes. Taste and adjust seasoning.
Smokey Tofu
4oz extra firm tofu, small dice
2 tbl maple syrup
2 tbl olive oil
2 tsp soy sauce
1 tsp cumin
1 tsp liquid smoke
1/8 tsp pepper
1/8 tsp cayenne pepper
Combine the marinade ingredients and add the diced tofu. Marinate for 3 hours, tossing every hour.
Preheat the oven to 375. Lay in a single layer on a baking sheet and roast for 40 minutes, tossing after 20.
Rosemary Oil
3 tbl extra virgin olive oil
2 tbl rosemary leaves
1 garlic clove, smashed
1/8 tsp sea salt
Combine the ingredients and let sit overnight or at least 2 hours. The longer the better!
Strain the oil from the rosemary and use on everything.
