A Soup for Sorrow

some white beans and rosemary will cure what ails us, at least for today

Hey there Pot Heads,

This week has been a rough one. We’re barely a week into the year and I’m already waving the white flag. Luckily, food is still there for us. We’ll get back to our simmer sauce series next week but this week I wanted to share an old recipe I’ve been craving. I reworked it to add more flavor, make it a little thicker, and make the oil easier to throw together. We’ve been eating it all week as my wife and I hunkered down during all the LA fires. It was exactly what we needed to feel comfort in a very difficult time. I hope it does the same for you.

You will have leftover rosemary garlic oil so just store it in your fridge. I love to add it to roasted potatoes or sautéed veggies. It’s also great in a lemon vinaigrette if you’re into that sort of thing. Basically, you will find a use for it so don’t you dare toss it.

If you like arugula, I highly recommend it here. I dress it lightly with a squeeze of lemon juice, a pinch of salt, and little of the rosemary olive oil then pile it right on top. Delicate greens right into a soup? Hell yes. The extra acid and the peppery flavor from the arugula really make the soup feel brighter while also warming it right up. I’m annoyed I didn’t think of it earlier. I think these new updates will make this old, overlooked soup into something you’ll keep in your winter rotation of years to come. I know I will.