White Bean Soup
serves 4-6
This is a Southwesternish take on an easy white bean soup. Cumin adds a homey, smoky flavor and yogurt adds creaminess and tartness. Bean soups are popular all over the world. You could exchange the herbs and spices and take it just about any direction you want.
1 tablespoon olive oil
1 red onion, chopped
1/2 large carrot, chopped
1 rib of celery, chopped
salt and pepper
1 clove of garlic, minced
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
4 15-ounce cans white beans, rinsed and drained
4 cups low-sodium chicken broth
1 tablespoon plain yogurt
1 cup chopped fresh cilantro
prep: 10 minutes
total: 1 hour
colander
stockpot
ladle
blender (or food processor)
1. Heat the olive oil in the pot over medium-high heat. Stir in the onion, carrot, celery and a sprinkling of salt and pepper. Sauté until the vegetables soften, but don't brown, about 8-10 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until the garlic is aromatic, a minute or so.
3. Add the beans and chicken broth and bring to a boil. Reduce the heat to low and gently simmer 25-30 minutes. Ladle half the soup into a blender and puree until smooth. Add the puree back into the soup and stir. Take the soup off the heat and stir in the yogurt and cilantro.
2. Stir in the garlic, cumin and red pepper flakes and cook until the garlic is aromatic, a minute or so.
3. Add the beans and chicken broth and bring to a boil. Reduce the heat to low and gently simmer 25-30 minutes. Ladle half the soup into a blender and puree until smooth. Add the puree back into the soup and stir. Take the soup off the heat and stir in the yogurt and cilantro.
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