Soup was made for the soul. Soup can get a bad rep by not being “filling” but if you add the right stuff, soup can be a main course on its own. I really love soup because it is warm and comforting and I can make a big batch and freeze the rest if I get tired of it. This soup I found while I was looking up different ways to use white beans. I was on a mission to clean out my pantry and what are soups if not the perfect place to dump everything you want to eat up? This soup is super hearty and full of flavor. When I was making it I wanted to bottle up its aromatics into a candle so my apartment could always smell that good.
Yields: 4-6 servings (4 is using for a meal, 6 if used for a side)
- 2 tbsp olive oil
- 3 carrots, chopped
- 2 gloves of garlic, minced
- 1/4 cup fresh sage, chopped
- 2 tbps apple cider vinegar with 2 tbps water
- Pepper, and red chili flakes
- 2 cans white beans
- 4 cups veggie stock
- three cups spinach
- salt and pepper to taste
- grated parmesan/romano to finish
- Add your olive oil to a stock pot add carrots, garlic and sage. Cook for five minutes.
- Add the vinegar and water to the pot and let it fully reduce (this step is where the smells get really exciting)
- Add pepper and red chili flakes to the vegetable medley, along with the beans and stock. Bring to a boil
- Once the soup boils, lower to a simmer for 25minutes or until your carrots are cooked
- Once the carrots are ready, using an immersion blender, or mashing by hand, blend some of the soup together to add some body. Make sure not to blend it all, you want to keep some texture.
- Taste the soup and adjust seasoning if needed
- Add the spinach on a low heat, just until wilted
- Once wilted you can serve and top with optional cheese
- How I ate my soup was over a piece of toasted rye bread. The bread soaked up all the liquid and made a thick, stew like experience which I highly recommend! You can use whatever bread you like or eat it by itself!