This warm and cozy White Bean Asiago Bisque is a delightfully smooth and soothing soup! The flavor combination is both rich and delicate all at the same time. The earthy notes from the thyme oil add the most wonderful finishing touch. It’s the perfect fall soup if I do say so myself.
I must admit that it took me a while to dive into this community. When I first started blogging, I didn’t even know such a community existed. I was so focused on learning as much as I could about all that is required to run a food blog that I didn’t make the time for the social aspect. After a while, I saw that a lot of bloggers seemed to know each other and I became intrigued. I started to get to know some of them and slowly developed friendships.
The best part is that everyone is so supportive and encouraging of one another. They continually uplift and inspire me in ways that no other has and they have me striving to do better. I am honored to be a part of this wonderful community of food bloggers and am excited about the idea of continuing to grow along with them.
This soup pairs the best with a dry white wine like an unoaked Chardonnay or Sauvignon Blanc.
White Bean Asiago Bisque with Thyme Oil Recipe:
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 White Onion – diced
- 1 Teaspoon Fresh Thyme
- 2 Cloves Garlic
- 1/3 Cup Dry White Wine
- 2 Vegetable Bouillon Cube – unsalted
- 2 1/2 Cups Dried White Beans
- 12 + 3 - 5 Cups Filtered Water Depending on how old the beans are, you might need to add more water, but careful not to overdo it.
- 1 1/4 Cup Asiago Cheese – finely grated
- 1 Cup Half and Half
- 1 Tablespoons Lemon Juice – fresh squeezed - optional
- 1 1/2 Tablespoon Sea Salt or to taste
- 1/2 Teaspoon Black Pepper or to taste
Thyme Oil
- 1/2 Cup Extra Virgin Olive Oil
- 1/3 Cup Fresh Thyme
Instructions
Soup
-
Add the onion and 3 tablespoons of olive oil to a saute pan over medium-low heat.
-
For about 5 minutes then add the garlic and saute until the garlic starts to become golden.
-
Add the wine and bouillon cubes then smash the bouillon and reduce the wine until syrupy.
-
Measure beans and sort thru to make sure there are no rocks then rinse and drain.
-
Add 12 cups of water and bring to a boil over med-high heat.
-
Continue boiling until beans are soft, adding the other 5 cups of water as the beans soak it up. (make sure and keep an eye on them)
-
When the beans are completely cooked, add all the remaining ingredients and puree in a food processor, blender or immersion blender until it is smooth.
-
Serve with a drizzle of thyme oil.
Thyme Oil
-
Wash and dry the herbs. Crush the herbs by using your fingers or a pestle and mortar to release their oils.
-
Add the thyme and oil into a small saucepan and simmer over medium-low heat for about 10 minutes.
-
Turn the heat off and let cool. Pour into the glass container and store in a cool place.
Health Benefits:
White Beans are a super source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis. They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure). They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.
Thyme is rich in thymol, the essential oil that has powerful antiseptic and antibacterial properties. It has anti-aging properties that help boosts the immune system. Helps fight asthma by relaxing the muscles in the bronchi and it is an expectorant helping to eliminate mucus from the lungs. Thyme has a powerful detoxifying agent that is helpful in detoxing the liver. It is full of vitamin C and is a good source of vitamin A.
