At the end of last week we had planned to meet a good friend at a new bistro in Paris. But the tragic events that unfolded between Wednesday and Friday were so unsettling that we all agreed a casual dinner at home was a better idea. When I suggested that we gather for a simple soup and salad supper at our small apartment, our pal was on board immediately and offered to bring dessert.
For the main course, I had in mind a rustic soup prepared by sautéing chopped fennel, onion, and carrots and then simmering those vegetables along with white beans in stock. Short on time, I opted for canned beans, rinsing and draining them well before stirring them into the pot, and was delighted with the results. For extra flavor some chopped fresh rosemary and dry white wine balanced the flavors nicely, while crispy julienned prosciutto and golden homemade croutons made fine garnishes. Continue reading