CHECK OUT WHAT YOU CAN DO WITH A CAN OF BEANS
Beans are often called the protein rich super food and for good reason. They are not only loaded with protein, but also with fiber and packed with a punch of antioxidents. Three servings a week is recommended for nutritional benefits. Not everyone is a fan of a bowl of beans. If you fall in that category, try sprinkling a few over your salad. Kidney beans would be excellent for that. But for this recipe we are using canned northern white beans. This is a small serving recipe, but if you know me, you know that my recipes are just suggestions. Let recipes inspire you to add your own twist.
Since I currently have an abundance of fresh herbs growing in the garden, I simple gathered a bunch and secured them with string (I used dental floss) and cooked them in the soup. Before serving simply remove the bunch of herbs and you have all the flavor but none on the soggy herbs in your delicious soup.
So let the fun begin.
WHITE BEAN SOUP – 4 servings
- 1 can Great Northern White Beans, drained & rinsed
- 2 to 3 cups chicken stock or broth
- 3 carrots, diced
- 2 stalks celery, diced
- 1 clove garlic, finely chopped
- 1 medium onion, chopped
- 1 fresh pepper, seeded and diced
- Bay leaf
- 1 T olive oil
- Bunch of Fresh Herbs (I used parsley, oregano and thyme)
- string of dental floss
- salt & pepper to taste
In a 3 quart saucepan add olive oil and the diced carrots, celery, garlic, pepper and onion and cook slowly on medium to medium low heat. Do not rush and give the veggies time to sweat and cook. About 10 minutes.
Add the chicken broth and white beans to the vegetables and stir. Add the bay leaf and lay the bunch of fresh herbs on top of soup. Bring just to boiling point then reduce heat, cover and simmer for at least 30 minutes or longer.
Remove the fresh herbs, salt and pepper to your liking And serve with your favorite crackers.
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