Ran an 8k yesterday and had my first new training session today at the gym.  To say my legs are rubberbands would be a gross understatement.  So for tonight’s dinner I needed something pretty easy to make.  I adapted this soup from Gwyneth Patlrow’s My Father’s Daughter cookbook…yes, I broke down and bought it.  I guess that’s a good thing because Goldfarb declared this was one of the best soups…ever.  Slow cooking the soup brings out all the wonderful flavor in the handful of vegetables and herbs.  I boosted the amount of oregano, red pepper and stock called for in the recipe, added the butter and truffle oil.  A simple sandwich? Open-faced fresh mozzarella, pesto, roasted tomatoes and arugula.  There’s a cup of tea and a chocolate chip cookie in the kitchen calling my name, so I’m logging off.  Then immediately going to bed.  There’s no juice left in this body for today.

White Bean Soup
serves 4

2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1 large fennel bulb, tops removed + thinly sliced
1 large yellow onion, thinly sliced
2 garlic cloves, thinly sliced
2 pinches crushed red chile pepper flakes
¼ tsp. dried oregano
½ tsp. freshly ground black pepper
2 – 15 oz. cans cannellini beans, rinsed + drained
5 cups vegetable stock
Kosher salt
white truffle oil

Heat the oil and butter in a heavy soup pot over medium heat.  Add the fennel, cool until soft – about 10 minutes, stirring occasionally.  Add the onion and garlic.  Turn heat down to very low and cook for 25 minutes until they are soft and just starting to caramelize.  Add the chile, oregano and pepper; cook for 1 minute.  Add the beans and stock.  Bring to a boil then reduce heat to a simmer; cook for 45 minutes.  Salt to taste.  Divide into four bowls and drizzle truffle oil over the top of the soup before serving.