Month: February 2024

My Favorite White Bean Soup

INGREDIENTS:

White beans (such as cannellini or navy beans) 1 Can

Onion -1 medium-size onion diced

Carrot -3 medium carrot diced,

Celery -3 celery stalk, diced

Garlic – 3 cloves diced

Potatoes -2 medium-size potatoes, peeled and cut into chunks

Olive Oil -1 Tbsp olive oil, plus more for serving

White Wine -1/3 cup of white wine

Frozen Spinach -2 cups of frozen spinach

Rosemary -2 sprigs of Rosemary (chopped fresh leaves)

Paprika -1 Tbs Paprika (optional)

Salt – 1/2 tsp fine salt, plus more to taste

Pepper -1/8 tsp black pepper, plus more to taste

Vegetable Broth -2 cups  water with 3 Not- Chick’n vegetable bouillon or similar bouillon

Heat the olive oil in a large pot over medium heat. Once the oil is simmering add the diced onion, carrot, and celery. Cook, stirring often, until the onion has become softened and is turning translucent, about 5 minutes.

Add the garlic, can of beans with liquid , potatoes, rosemary (whole sprig, chopped, or dried, whatever it’s easier for you. I usually use 2 sprigs chopped because I like the rosemary taste) and paprika about a tablespoon (if you use it). Cook stirring frequently, about 1 minute.

Add the wine, (I use Clean Slate Riesling or White wine of your choice about 1/3 cup)stir well and let it simmer until it has evaporated, cooking for another minute.

Then add the frozen spinach, the vegetable broth ( I use  2 cups of filtered water with Not – Chick’n bouillon (3-cubes Whole Foods or Amazon or a bouillon of your choice) and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.

When the potatoes are soft and the soup is thick and creamy, remove the pot from heat. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*

Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with a few tablespoons of quinoa, crusty whole grain bread and, if you don’t keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!

My Favorite White Bean Soup

INGREDIENTS:

White beans (such as cannellini or navy beans) 1 Can

Onion -1 medium-size onion diced

Carrot -3 medium carrot diced,

Celery -3 celery stalk, diced

Garlic – 3 cloves diced

Potatoes -2 medium-size potatoes, peeled and cut into chunks

Olive Oil -1 Tbsp olive oil, plus more for serving

White Wine -1/3 cup of white wine

Frozen Spinach -2 cups of frozen spinach

Rosemary -2 sprigs of Rosemary (chopped fresh leaves)

Paprika -1 Tbs Paprika (optional)

Salt – 1/2 tsp fine salt, plus more to taste

Pepper -1/8 tsp black pepper, plus more to taste

Vegetable Broth -2 cups  water with 3 Not- Chick’n vegetable bouillon or similar bouillon

Heat the olive oil in a large pot over medium heat. Once the oil is simmering add the diced onion, carrot, and celery. Cook, stirring often, until the onion has become softened and is turning translucent, about 5 minutes.

Add the garlic, can of beans with liquid , potatoes, rosemary (whole sprig, chopped, or dried, whatever it’s easier for you. I usually use 2 sprigs chopped because I like the rosemary taste) and paprika about a tablespoon (if you use it). Cook stirring frequently, about 1 minute.

Add the wine, (I use Clean Slate Riesling or White wine of your choice about 1/3 cup)stir well and let it simmer until it has evaporated, cooking for another minute.

Then add the frozen spinach, the vegetable broth ( I use  2 cups of filtered water with Not – Chick’n bouillon (3-cubes Whole Foods or Amazon or a bouillon of your choice) and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 15 minutes.

When the potatoes are soft and the soup is thick and creamy, remove the pot from heat. Taste and season with salt and pepper. (I usually add a pinch of salt at the beginning + 1/2 tsp later. You might need more salt, depending on your vegetable broth and on your personal preferences.)*

Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. Serve with a few tablespoons of quinoa, crusty whole grain bread and, if you don’t keep it vegan, add freshly grated parmesan cheese for extra flavor. Enjoy!