Feel Good White Bean Soup and Caramelized Onion Grilled Cheese

Cold dark weather this time of year, usually has me craving a meal that will make me feel warm and cozy.

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This soup and sandwich combination hit the spot.

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They are sort of plain in their presentation but both are really savory and I enjoyed every last bite.

It is technically meatless, so the carnivorous people you live with could be staring blankly at the plate, but with the white beans and slow cooked onions, I thought it was perfectly satisfying.

I have been dreaming about this simple but velvety grilled cheese ever since.

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Fresh veggies cut small (for fast cooking) gave this the home cooked flavor I was after.

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Greens and white beans made the soup really substantial.

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Sampling.

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While that is getting happy we can assemble our sandwich.

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Cooking onions for a long time on low heat helps give them the perfect caramel color.

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Beef broth and thyme added a depth of flavor.

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Hearty bread.

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Fontina cheese made these gooey and delicious.

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FEEL GOOD WHITE BEAN SOUP AND CARAMELIZED ONION GRILLED CHEESE

For the Soup

Ingredients:

2 large carrots, diced

1 large onion, diced small

5 cups (or overstuffed hand fulls) mustard greens, chopped small (i used glory bagged)

4 garlic cloves, minced

1 parmesan cheese rind (optional, i used)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 tablespoon dried parsley

25 grinds fresh pepper

3 tablespoons olive oil

5 cups chicken or vegetable broth

1 (14.5 ounce) can white beans, drained

1 cup farro

1/4 cup fresh parsley, chopped

Instructions and directions:

Heat oil over medium heat. Add carrot and onion and saute until softened, about 10 minutes. Add garlic, dried thyme, dried oregano, dried parsley and greens and cook until greens are wilted, 3-5 minutes.

Add broth, beans and parmesan rind and simmer for 30-45 minutes over medium low heat.

Add farro and simmer 25 minutes or until farro is cooked. Stir in fresh parsley and serve.

For the Grilled Cheese

Ingredients:

8 slices good country type bread

8 thin deli slices fontina cheese, halved (so you have 16 pieces)

2 large onions

4 tablespoons butter, divided

Cooking spray

salt and pepper

 Instructions and directions:

Spread 1-2 teaspoons of butter on one side of each piece of bread.

In a large skillet over medium heat, place 4 pieces of the bread, buttered side down. Top each piece of bread with 2 halves of fontina. Place the other 4 pieces of bread on the cheese, butter side up. Leave for 3-4 minutes, flip and grill other side 3-4 minutes or until butter/cheese is golden.

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