Tuesday, January 25, 2011

White Bean Soup with Winter Vegetables

Soups are always a great way to use up any vegetables. With this recipe, as with many, there are not real hard and fast rules as to what to put in. I had some root vegetables and white beans, and finish with chard. I like to chop everything about the same size, in this case the size of the beans, so that when eating you do not have a huge piece of carrot and a tiny onion.

White Bean Soup with Winter Vegetables
large onion, diced
2 - 4 carrots, diced
1 - 2 parsnips, peeled and diced
1 - 2 turnips, diced
3 - 6 cloves garlic, rough chopped
2 - 4 cups white beans
2 - 3 potatoes, diced (I left the skin on)
bunch chard or other green, chopped
about 1 Tbs Thyme
about 1 Tbs Rosemary
salt and pepper

In a large pot, warm oil and add onions. Cook over medium heat a few minutes until they begin to cook. Add the other vegetables and season with salt and pepper.


Cook this for about 5 minutes, until they begin to soften. Then add the beans and potatoes. Add more water or stock to cover.


Cook until the potatoes are almost cooked through.


Then add the greens and cook a few minutes more. Season to taste. Serve with Parm.


I always love to serve with a simple salad, here we had a beet with goat cheese and bibb lettuce salad with balsamic glaze.


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