Magazine Monday: Soup for a Winter’s Day

It took a little while but it finally feels like winter around here, doesn’t it? We had the blast of cold air already but when the snow and ice rolled in over the weekend, I finally had a chance to break out my pink snow boots to run errands. Probably overkill for the dusting of snow that we received but I was willing to jump at whatever snowy opportunity I was going to be given!

And I also used the snowy weather as an opportunity to make soup. I have been carrying around this Tuscan White Bean Soup from Cooking Light‘s January/February 2012 issue in my handbag for a few weeks now waiting for the right soup moment to strike.

And it struck this weekend. It struck deliciously! This soup is amazing! (And my mug gives a little shout-out to my undergrad alma mater! Go Blugolds!)

I ate a few 365 Brand Golden Rounds crackers on the side because what is soup without crackers? There was no escarole in the Produce Department yesterday when I was buying ingredients so I used spinach instead. Swiss Chard would be another good substitution.

This soup made me a new believer in adding Parmigiano-Reggiano cheese rinds to soup for flavor because wow,  it makes a difference. And you can find the rinds for sale in our Speciality Department

What kind of soup are making on this winter’s day?

Rebecca is Whole Foods Bethesda’s store blogger and also the blogger behind I Wanna Be a Domestic Goddess.