A Spoonfull of Santa Fe

Despite the numerous wonderful bakeries in Paris, one of my favorite bakeries still remains Sage Bakehouse in Santa Fe, New Mexico.  Growing up a short walk from the bakery, I have many fond memories attached to their chocolate chip cookies and scones.  When you walk into the small bakery, you’re immediately greeted with the aroma of strong coffee, but, if that doesn’t tempt you, you’ll certainly be taken by their variety of artisan breads (made with organic flours) and pastries.  My favorite is the spelt bread, but it’s pretty hard for me to say no to their chocolate chip cookie filled with large chunks of dark chocolate and nuts.  Sage Bakehouse, however, is not just a bakery, but a local hangout for many.  You never know who you might run into.

On numerous occasions, I’ve tried to recreate the baked goods of Sage Bakehouse with less than perfect success.  I’ve asked the owner how they make their scones so light and flavorful, but a secret remains a secret.  The one thing, however, that I am able to recreate is their rosemary white bean soup. This simple soup is perfect for an autumn or winter lunch when you need something hardy and warming.

Rosemary White Bean Soup

For the beans:

Place the beans in a colander and rinse them with cold water.  Let the beans soak in water for at least 8 hours or overnight.  Strain the beans and rinse them once more with fresh water.

In a large pot, cover the pre-soaked beans with water (about 6 cups) and bring to a boil.  Reduce the heat, cover the pot partially, and simmer the beans for about two hours, or until the beans are soft.  Add more water if needed.

For the Soup:

In a large pot, sauté the red onion and garlic with the olive oil until the onion begins to soften.  Reduce the heat.  Add the white beans with their juice.   Add the rosemary.  Add more water if necessary.  Increase the heat and bring the soup to a boil.  Reduce the heat and simmer for at least 20 minutes.  Season with salt and pepper.