October 23, 2009

White Bean Soup with Salsa

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...).
Beans
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
Salsa!
  • 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.

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