This dish was inspired by my craving for something creamy, yet healthy. I knew I wanted greens for dinner, but I didn’t feel like pairing it with a grain. So, I decided a soup of some sort would taste good. I wasn’t sure what to call this delightful dish…soup, chowder, bisque, stew….so I decided to do a little research and this is what I found out.
Chowder usually has potatoes in it and is made with cream or milk. Bisqueis a creamed based soup. Stew has a lot of different vegetables and grains, but generally doesn’t have a lot of water in it. And soup also has vegetables and/or grains in it, but generally has a great deal of water in it.
This creation does not technically fall under any those, so by a process of elimination I decided to call it a bisque–it is very creamy, but is not made with potato, does not have a lot chunky veggies in it and it’s not does not have a lot water.
The secret to the creaminess in this Bisque are the Cannellini beans– they are naturally creamy, which makes them a perfect ingredient for creating a dairy-less bisque. And the marjarom, thyme and sage seasoning gives it the dish great winter flavor.
Ideally, if you have time to cook dry Cannellini beans on a stove top or in a crockpot that is best; but for those in a pinch canned beans work perfectly,too.
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