Skip to content

Soup for a cold winter’s day

January 4, 2010

White Bean Soup

1 white onion (med – or 1/2 large) chopped
4 stalks celery chopped
4 cloves garlic chopped
3.5 cups navy beans rehydrated/cooked
2 cups of broth (veg or chicken – also see note)
1/2 t cracked black peppersea salt to taste
2 tsp of dried thyme
2-4 cups water
1 pound fresh kale, chard, or spinach (rinsed, torn, salad spinner)
1/2 lemon, juiced
handful fresh parsley for topping
parmesan for topping
pita chips or other fresh bread to dip

Saute onion and celery in oil till tender, add garlic last so it doesn’t brown and become bitter.
Add beans, broth, pepper, thyme. Simmer 15 minutes or so.
Take half of beans and veggies and run through blender (or more if you like a creamier soup).  Return to stove top.
Add water (for richer soup use all broth). Boil. Lower temp to med. Add greens and wilt or partially cook, to your liking. Add lemon juice, let sit a minute. Serve, top with Parmesan and parsley.

* I prefer creamier, so process most of my bean/veggie mix and use mostly broth. Use less liquid if you prefer a thicker soup, more liquid for a thinner one.  Be prepared, if you use red chard, your soup will turn red.

Now if only the heating man would come, I could go home and prepare this tasty soup for dinner.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: