Friday, March 5, 2010

Souping It Up

Spring is on the horizon, but winters touch still lingers in the air and on the ground. It is as if Mother Nature is teasing us. She makes the sun shine brighter, but leaves the cold wind chapping our cheeks and hands. There is still no better comfort than a warm cup of soup to take away winters remaining nip. I found this recipe months ago in a magazine, and left it displayed on my kitchen board, waiting to be made. This weekend I am going to finally make it, and would love to share it with all of you! An easy recipe with simple, fresh ingredients. Take the time to warm your heart, better yet, share with a friend and warm their heart as well.

A Winter Bean Soup
Serves 6-8

3- 15 oz. can cannellini beans, drain and rinsed
6 -cups chicken, vegetable stock or water
2- cloves garlic, sliced
2- tablespoons, extra-virgin live oil
1 -medium onion, chopped in a medium dice
2 -ribs celery, chopped in a medium dice
4 -ripe tomatoes, cut into small pieces
1- teaspoon sea salt or kosher salt
1/4- cup fresh parsely, roughly chopped
1 -cup Parmesan cheese, grated

-Place beans, stock, and garlic in a large pot on the stove. Bring to boil, reduce heat to low, and continue cooking for 20 to 30 minutes, stirring occasionally.
-Meanwhile, heat a large skillet over medium-high heat. When the skillet is warm add the olive oil and saute the onion and celery for 5 to 6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3 to 4 minutes.
- Add the vegetable mixture and parsley to beans. Cook another 15 minutes or so to meld flavors together. Serve with Parmesan cheese.
+toast some nice bread for dipping!

Recipe from The Family Chief, By: Jewel and Jill Elmore


  1. THis looks yummy! I'll have to make it soon!

  2. You should definitely be using Hurst Hambeens for this recipe. It makes all the difference!



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