Thursday, August 5, 2010

Italian White Bean Soup

From: Spa Cuisine at Home, Chef Nadine, BCAE class

Here's another quick, easy, delicious, healthy dish. I love this soup, and it's totally satisfying. Because of the fresh-tasting veggies, I think it works any time of year.

  • 1 big can of GOYA white kidney beans (cannellini work too; 16oz)
  • 1 can water (fill the GOYA can after emptying beans)
  • 1 Tbsp vegetable or olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • Black pepper to taste
  • 1/8 tsp dried thyme
  • 3/4 package of french string beans from Trader Joe's (note: I specify T Joe's here because something about these frozen green beans, and no other, keep them tasting fresh and amazing in this soup. You can also substitute 1 bunch of fresh spinach here, which is what the original recipe calls for. I like the green beans better though.)
  • 1 Tbsp lemon juice
  1. In a large saucepan, heat the oil. Cook onion and celery in the oil for about 5-8 minutes or until tender. Add the garlic and cook about 30 seconds, continually stirring.
  2. Stir in the can of beans. Without rinsing the can, fill it with water and add to the saucepan.
  3. Stir in the pepper, thyme, and additional water if desired for more volume. Bring to a boil and then reduce heat, simmering for 15 minutes.
  4. Add the frozen green beans to the saucepan and cook until thawed.
  5. Stir in lemon juice and remove from heat to serve.
Notes: By not washing the can of beans, you get a creamy flavor to the soup without any actual cream or milk. You can also use vegetable stock if you prefer, but I think you'll be pleasantly surprised at how tasty something so simple can be.

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