Yesterday was a sad day for Cowboys fans, including me. I’m not a huge sports fan, but whenever the Rangers or Cowboys make it into the Playoffs, I’ll watch. I thought that Dallas had a real shot at making it to the Super Bowl this year. The last time they won a Super Bowl was the year after I graduated high school. So, it’s been a couple of years. Okay, so it’s been a couple of decades, not years. Great, I’m not only sad about them losing, I now feel really old. Where, oh where, did the time go?
Although, they couldn’t quite pull off a win, I’m still very proud of our Cowboys. And still upset about the lame call on Dez’s catch. Yes, I still say that WAS a catch.
The sting of yesterday’s loss to the Packers, and the dreary winter weather has me craving a nice big bowl of this comforting Tuscan White Bean Soup.
Great Northern Beans have been a favorite of mine since childhood. Before learning to cook, whenever I would start craving a bowl of them, I just microwaved a can of beans. I’d pile on plenty of black pepper, and that was lunch for me. It wasn’t anywhere near as good as my mom’s, but it was about the best I could do at the time.
We grew up eating lots of pinto and northern beans, so it’s total comfort food to me now. My mom always cooked them from scratch. It was very common to come home from school and find a big soup pot of beans cooking away on the stove.
While I enjoy just a plain ol’ pot of northern beans, I absolutely LOVE this white bean soup even more. Sage is very traditional in Italian white bean dishes, and I like it almost as much as the combination of Rosemary and white beans. Almost. If you aren’t a fan of Sage, Rosemary would work just fine in this soup, too. I add the fresh sage and extra onion to the dried beans, so that they will soak up all that flavor while they are cooking.
*If you want to make a creamy version of the soup, you could remove half of the beans after they are tender, puree them, then add them back to the pot. It’s your call.