Wine & Cheese by TCC Recipes

Great Northern White Bean Soup

2 cups diced carrots, divided
2 cups diced celery, divided
2 cusps diced onion, divided
1 pound smoked ham hocks
1 tablespoon Sonoma Farms olive oil
3-15 oz cans Great Northern White Beans
1 cup diced ham
½ tablespoon fresh thyme leaves
1 tablespoon fresh sage, chopped
1 cup sun dried tomatoes, chopped
Salt & Pepper to taste

In a large stock pot, sauté half of the carrots, celery, onion and the ham hocks in olive oil on medium high heat until onion starts to turn clear.  Cover with water, reduce heat, and simmer for 30 minutes.  Strain solids from liquid stock and return stock to the pan.  Add the remaining ingredients and simmer until soup begins to thicken and vegetables become soft, about 20 minutes.

Pair with the Redbank Paddock Shiraz for a fruity complement to the smoky flavors in this soup.

Learn how to make this soup & three others at the Less Clueless Clinic on Friday, March 14th!