The creamy white bean and chorizo soup caught my eye as I was in the checkout line at the grocery store and I knew I'd have to make it. Well it took a few days to get to it and then it happened.....I actually read the recipe an hour before dinner time so ....there were no cannellini or Great Northern beans on my shelves, and besides they would need to sit overnight in a bath of water and then cook for one and a half hours with rosemary, bay leaf and garlic before even beginning to become soup for supper. The clock was ticking so I opened a can of Romano beans (they're sort of white, after all).
Next reality, I was no longer in the mood for a creamy soup so I just broiled some fresh chorizo sausages and then cut them into thin coins. No celery, so onion and carrot will have to do the work themselves . Something was missing, so I added chopped baby spinach and left out the cream all together.
I just love it when that happens - one great dish turns into something soooo different.
And I love it when - even though I'm swamped, I can use this dish for Kalyn's Kitchen's Weekend Herb Event too.
Here's an interesting aside...while looking for a recipe on the Bon Appetit website I searched "creamy bean soup" and came up with this entry from January (How come I didn't see it when I read through that magazine - or maybe I did and got the subliminal message for my choice this time around). By the way, I never did get to find the recipe, so you'll either have to buy the magazine or wait until next month.
Related links: Food and Drink Recipes SoupWeekend Herb Blogging