Tunnel Hill Winery

Lemony white bean soup with 2020 Estate VIognier

Ingredients:

3 - 15oz cans of white beans, rinsed and drained

2 tbsp olive oil

1 small onion, diced

2 stalks celery, diced

2 medium carrots, diced

4 cloves garlic, minced

2 tbsp herbs de provence

2 tbsp tomato paste

zest of 1 lemon

juice of 1/2 lemon

32 oz chicken stock

optional, rind of parmesan cheese

Garnish

2 tbsp chopped parsley (optional)

lemon wedges to garnish (optional)

Makes 8 servings

Directions

Heat olive oil in sauté pan over medium high heat. Add carrots, celery and onion and cook 2-3 minutes until tender. Add garlic, tomato paste and cook an additional minute. Deglaze pan by adding 1 cup of Viognier and the juice of 1 lemon and scraping bottom to loosen solids. Lightly boil until liquids are reduced by half. Add chicken stock, beans, herbs de provence and the zest of lemon and bring to boil. Reduce heat to simmer and add parmesan rind if desired. Simmer on med-low for 1 hour until flavors meld and beans are soft. Season with salt to pepper to taste and mash beans lightly to thicken. If desired serve garnished with fresh parsley and a squeeze of lemon.