Anyway, despite the morning from hell, I found it in me to do some prep work and throw together what turned out to be probably the best bean soup I've ever had. After a week that seems to have gone on forever this was the most comforting meal I could imagine having. And an added bonus, it was simple and required little of my non-existing energy.
Mairin's been asking for some more of Dreena's jumbo croutons, so I humored her and baked some croutons to serve on top of the soup. They were a great addition to the soup accompanied by a small sprinkle of grated Parmigiano-Reggiano.
White Bean and Tomato Soup
8 oz baby carrots, cut lengthwise into quarters
1 small onion, diced
1 medium leek, white part only, sliced
3 cloves garlic, minced
2 bay leaves
2 tsp dried thyme
4 cups cooked white beans
28 oz can diced tomatoes with juice
2 cups vegetable stock
salt and pepper to taste
8 oz frozen spinach
In a medium skillet heat 2 Tbs olive oil over medium high heat. Add carrots, onion, and leek and saute until beginning to soften. Add in garlic, bay leaves, and thyme and saute a minute more. Transfer veggies to slow cooker, add beans, tomatoes and vegetable stock. Stir to combine and salt and pepper to taste. Cover and cook on low 8 hours. During last 5-10 minutes of cooking add in frozen spinach. Remove bay leaves and serve hot, topped with jumbo croutons and a sprinkle of grated Parmesan cheese.