White Bean, Tomato & Greens Soup

White Bean, Tomato & Greens Soup

Given the current grocery shopping situation, we are focused on recipes that are versatile because we realize that you can't always depend on having certain ingredients in your pantry. This soup ticks all the boxes for our current needs - quick & easy, rich in fiber and nutrients, limited ingredients and easily adaptable depending on what you have on hand.

Adapted from a NY Times recipe, this is a Coronavirus version update of a Tuscan classic called Fagioli (pronounced fah-zhool), which typically contains beans and pasta. Use produce you have on hand, staples you have in your pantry, you can make this your own! I love this easy, quick and delicious recipe

You can use ANY bean here but a white bean would be preferred. There are many varieties but in this dish I used these #ranchogordo caballero beans:

White Bean, Tomato & Greens Soup

Ingredients:

1 medium onion, diced

1 large carrot, diced

1 large celery rib, diced

2 large cloves garlic, minced (or sub ½ tsp powder)

1 medium sweet potato, scrubbed and diced (or sub 1 Yukon gold potato, diced)

1 can organic diced tomatoes

6 cups water

1 TB tomato paste

1 tsp oregano

1 tsp Braggs organic sprinkle (or sub Italian seasoning blend or simply 1 tsp thyme)

1 TB miso (mellow white variety), or sub 1 parmesan rind, optional for extra umami

1 bunch red chard, stems removed (or sub any similar hearty green like kale), chopped

2 cups white beans, cooked (any variety)

Sea salt and freshly ground pepper to taste

Directions:

1) Heat a large soup pot, and add onion, carrot and celery. Add a little water if necessary but it should stick to pan just a bit. Season with salt and pepper. Keep stirring, lower heat and cover. Allow to cook for 2-3 minutes, then add garlic and cook for another 30 seconds (be careful not to burn).

2) Add potato and tomatoes and allow to soften, about 1-2 minutes.

3) Add water, tomato paste, spices, miso (or parmesan rind) and bring to a boil. Reduce heat, cover and cook for 15 minutes.

4) Add chard and beans, replace cover and cook another 10 minutes.

5) Taste and adjust seasoning as needed. Add salt and pepper and extra seasoning if needed. Remove parmesan rind if used.

6) Allow to sit for a while to let the flavors “marry.” This recipe tastes even better a day or two later.

Serve warm with a nice crusty slice of sourdough or throw in some of your favorite pasta. This soup tastes even better the next day!

Stay in and stay well.

To our health, Leslie

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