By us, (as my NY Grandmother would say) today is gray and blustery. There is only one response to this kind of weather: soup. Here is a recipe from Cherie Calbom’s The Healthy Gourmet, a book I’ve owned since the mid 90’s. It is the one on my shelf with the broken spine. I have only made two things out of this book but they are comforting, delicious staples in my repertoire. I suppose I should expand and turn to a few other pages in this well-worn book.
I soak the beans over night because I like to. It's not necessary in today’s world of healthy canned beans but when I do, I feel more connected to the process.
Enjoy!
Mediterranean White Bean Soup
Like all bean dishes, this delicious soup is very high in fiber and protein; it can be a complete meal with multi-grain bread and a salad.
I tablespoon extra-virgin olive oil
1 large onion, chopped
4 or 5 celery stalks, chopped
4 garlic cloves, minced
1 to 1'/2 cups small white beans, such as navy or great northern, soaked for 4 hours or
overnight and drained
6 cups water or vegetable stock
I tablespoon vegetable base or 2 vegetable bouillon cubes
I tablespoon miso (any kind)
Dash of tamari or light soy sauce
3 large carrots, sliced
1 cup chopped fresh parsley
2 bay leaves
2 tablespoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon dried tarragon
Sea salt and pepper to taste (optional)
1. Heat the oil in a large soup pot or Dutch oven and saute the onion, celery, and garlic for approximately 5 minutes. Add the drained beans, water or stock, vegetable base or bouillon cubes, miso, tamari or soy sauce, half the carrots, half the parsley, and the bay leaves. Bring to a boil, reduce the heat to medium, cover, and cook 1 1/2 hours or until the beans are tender.
2. When the beans are fully cooked, add the remaining carrots, parsley, oregano, tarragon, and salt and pepper, if using. Cook for another 10 minutes or until the carrots are tender but not mushy. Remove the bay leaves, ladle into soup bowls, and serve hot.
Prep Time: 20 min.
Cooking Time: 1 ½-2 hours
I soak the beans over night because I like to. It's not necessary in today’s world of healthy canned beans but when I do, I feel more connected to the process.
Enjoy!
Mediterranean White Bean Soup
Like all bean dishes, this delicious soup is very high in fiber and protein; it can be a complete meal with multi-grain bread and a salad.
I tablespoon extra-virgin olive oil
1 large onion, chopped
4 or 5 celery stalks, chopped
4 garlic cloves, minced
1 to 1'/2 cups small white beans, such as navy or great northern, soaked for 4 hours or
overnight and drained
6 cups water or vegetable stock
I tablespoon vegetable base or 2 vegetable bouillon cubes
I tablespoon miso (any kind)
Dash of tamari or light soy sauce
3 large carrots, sliced
1 cup chopped fresh parsley
2 bay leaves
2 tablespoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon dried tarragon
Sea salt and pepper to taste (optional)
1. Heat the oil in a large soup pot or Dutch oven and saute the onion, celery, and garlic for approximately 5 minutes. Add the drained beans, water or stock, vegetable base or bouillon cubes, miso, tamari or soy sauce, half the carrots, half the parsley, and the bay leaves. Bring to a boil, reduce the heat to medium, cover, and cook 1 1/2 hours or until the beans are tender.
2. When the beans are fully cooked, add the remaining carrots, parsley, oregano, tarragon, and salt and pepper, if using. Cook for another 10 minutes or until the carrots are tender but not mushy. Remove the bay leaves, ladle into soup bowls, and serve hot.
Prep Time: 20 min.
Cooking Time: 1 ½-2 hours
1 comment:
I make soup on days like this, too. I named my recipe for an old favorite "Quality-of-Life Mushroom Barley Soup!
Of course we need a great Solstice Soup recipe for next week!
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