I am not a fan of soup. But it is easy to make, easy to reheat and therefore worth investigating further.
This is a vegetarian soup based off of something my dad makes. He has a basic formula that I use a lot: starch + rosemary + acid = deliciousness.
I think that adding a little sausage or bacon would be absolutly delicious and if that is your thing, you should definitely try it!
With that in mind, I present to you
Lemon White Bean Soup, Pretty Tasty
You will need:
- 2 cans of white beans*
- 2 cans of stock
- 1 lemon
- Rosemary!*
- Pasta shells (maybe)
- oil (olive is best)
Drain the beans and rinse them. Put the beans in a pot with a little oil to cook them down. You don’t want them to turn into a giant mush, but you want it to get thicker and make the beans softer. Stop when there are still distinct beans but they are starting to disengrate. Add the stock and lemon juice, bring to a simmer. Start with half a lemon and increase from there. Add rosemary and let it simmer for a while 30 minutes to an hour. There will be foamy stuff on the top – skim it off with a spoon.
That’s it! It’s delicious served with warm loaf of bread
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A note on beans:
These can be tricky. I’ve had mixed luck with different types of white beans. Best advice: don’t buy Great Northern beans unless you know you really like them. They suck for this. Otherwise, just buy the most innocuous looking white beans you can find. They’re cheap, as are the other ingredients, so don’t stress out too much.
You can probably find a rosemary bush somewhere and just get it from there.
lemons
to get the most juice from a lemon, roll it on the surface of a table and then microwave for about 10 seconds. By microwaving it and rolling it, you break up the little sacs of juice, so more will come out when you squeeze it.
Careful when you cut it though – if you microwave it for too long, the juice will start to boil inside which makes it very difficult to use. If the lemon is too hot, poke a little hole in it with a knife (please do this over a sink or bowl or something) and give it a second to cool down before using.
Or just don’t microwave it for too long, and then it will work just fine.
If you have a citrus reamer or a juicer, great, but a fork works fine. Do it over a small bowl instead of your dish if you can – picking lemon seeds out of your food is no fun.
collegekitschin 
