January 10, 2011

Pot of the Week: Heavy on the Veggie White Bean Soup

I made this soup the week before my California vacation. It was bitter cold here in NYC, and as I rummaged through my fridge searching for something to eat, I realized I had lots of veggies I needed to use before I went away. I threw them all in a pot with some white beans, veggie stock, and fresh parsley and a short while later ate a giant bowl of a new favorite. So good. And even better? I froze half of it and when I returned from California, my delicious bean soup was waiting for me and I could spend my time unpacking and getting back into the swing of things instead of spending time cooking.

This is another one of those recipes that you just can't mess up. Don't you love how easy soup can be? I used a can of canellini beans and a can of white kidney beans because it's what I had on hand. But feel free to experiment with whatever is in your kitchen. Also, no need to worry about exact measurements of the veggies. The more the merrier! Chop them as small or as large as you'd like; I was in the mood for a chunky soup as you can see in the picture.
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Heavy on the Veggie White Bean Soup
1 tbsp Olive Oil
1 large Yellow Onion
3 cloves of Garlic, chopped
4 Carrots
4 stalks of Celery
1 Russet Potato (no need to peel unless you're not a fan of the skin)
1 cup of assortment Mushrooms (unless you don't like mushrooms. Then leave them out)
2 can of Beans (like I said, I used canellini & white kidney), drained
6 cups of Vegetable Stock
1/2 cup fresh Parsley
Salt & Pepper to taste

In a large stockpot, heat the olive oil over med-high heat. Add the chopped onion & garlic and saute for about 4-5 minutes, until they begin to turn translucent. Add the chopped carrots, celery, potatoes & mushrooms and cook another 5 minutes. Add the beans, vegetable stock and parsley and bring to a boil. Reduce the heat, cover, and simmer for about 45 minutes to an hour until the vegetables are cooked to your liking. You may want to check occasionally to make sure that there is still plenty of liquid in the pot. If not, add more vegetable stock or water as needed. Season with salt & pepper to taste.
Enjoy!

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2 comments :

  1. Another winner. Love a recipe you can't mess up, less pressure. I'm thinking maybe a green can make its way in here. Happy New Year.

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  2. YUM! You will appreciate that I made your chili again. My friend was over last night, had some and LOVED it :)

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