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White bean and rosemary soup

October 7, 2010

I LOVE THE BAREFOOT CONTESSA. I just do. I always have, I hope I always will. Her recipes are always delicious, they inspire me to try new things and she just seems fun, doesn’t she? With that husky laugh and a button down shirt, there she is making all manner of soups, roasted chicken and decadent desserts from her Hampton’s manse, surrounded by handsome men of a particular persuasion. I love it. The problem with her dishes though, as anyone who has ever seen an episode of her show (or a recipe for that matter) is that they’re usually laden with butter. But not this one. That’s why I made it for Phoebe.

Her recipe on the Food Network website is easy to follow and totally delicious. I used fresh rosemary from my terrace and added cubed pancetta, just for extra flavor. Paul loved it. Phoebe spit both of them out. Otherwise, she ate it all. Really! For her portion, I strained out most of the liquid, drizzled olive oil on top and grated a little fresh Parmesan cheese. In big gulps Phoebe used a spoon, her fingers and would’ve tried chopsticks if she thought she could shovel more of this rosemary goodness in with them. So, hooray!

Think we have a mini-Contessa in the making? Maybe I should just enjoy the soup success before I get ahead of myself. And before Phoebe starts requesting a mini-BMW of her own…

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