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Wednesday, May 20, 2015

Italian White Bean Soup

I found this recipe on the Forks Over Knives web site.  Everyone enjoyed this except Phillip, my youngest. He "liked it" but it was not his favorite.  I had the leftovers the next day for lunch and I will say it is even better the second day, YUM!  I did make some modifications but you can find the original recipe HERE.

1/2 pound dried Great Northern Beans, soaked and precooked (you could use 2 cans instead)
2 quarts vegetable broth
4 cloves garlic minced
1 red onion diced
2 celery stalks diced
1 fennel bulb diced
1 zucchini diced
1 large bunch of spinach chopped
2 teaspoon dried oregano
1 tablespoon dried sage
1/4 cup chopped fresh parsley
1 tablespoon tamari
juice of 1 fresh lemon
S&P to taste

I added everything except the spinach, beans and zucchini to a large soup pot and let it simmer until the fennel was knife tender.  Lastly I added the precooked beans, zucchini and spinach to the pot and let it simmer for another 5 minutes (maybe a little less) until the spinach was wilted and the zucchini was tender but not too soft (I hate squishy zucchini).


PS... if you like the bowl the soup is in, I bought it at Mangum Pottery in Weaverville NC.  WONDERFUL shop...wonderful people!

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