Apple season is passing, the leaves are falling, and people are sneezing.
It's cold and flu season again.
We don't know about you, but soup is a cozy cure for all sorts of ailments. And even if it doesn't completely banish the sniffles, there is a lot to be said for the comfort factor of soup - especially when it's homemade.
This recipe came from a Heart and Stroke foundation calendar that arrived in the mail. It's a little different, super healthy (packed with fiber and protein), and kind of fun to make (especially if you have trouble keeping the top on a blender...).
1 1/2 cups dried white kidney beans or navy beans
2 tsp olive oil
1 medium onion, diced
2 cloves garlic, chopped
1/4 tsp chili flakes
8 cups chicken stock (vegetable stock will also work)
1/2 cup uncooked whole wheat macaroni
- Soak beans in water for about 3 hours. Drain and rinse.
- Heat oil in large pot over medium heat. Add onion, garlic, and chili flakes. Cook until softened.
- Add beans and stock to the pot and bring to a boil over high heat.
- Reduce heat. Simmer, covered, for about 1 hour.
- Puree soup in blender or food processor (this can get messy... Amy had to break out the windex to scrub down the window afterwards).
- Return soup to pot. Thin with water if desired. Add pasta and cook for 10 minutes. Season with salt & pepper.
- Ladle soup into bowls. Garnish with a spoonful of salsa.