Beans & Greens Soup - Sweet Potato Chronicles

Beans & Greens Soup

I don't know why the first real snow fall always comes as a bit of a sur­prise — we live in Toronto, for God's sake — but it does. I'm embar­rassed to say that I read on Twit­ter that it was snow­ing before look­ing out the win­dow. "Snow!" tweeted one friend. "Snow!" tweeted another, adding the saucy hash tag: #brin­git! It was really com­ing down for about an hour and our deck and the last brave herbs hold­ing on out there were com­pletely cov­ered. Julian kept point­ing at the sky and say­ing, "Oh!"

Well, that's the kind of day that calls for soup, don't you think?

This is quite a hardy soup. If you added some browned pieces of sausage it would cross right over to stew. But I didn't, so… stoup? I can't lie, when Esme saw how much green was in her lunch she was skep­ti­cal but she did like it and ate half her bowl. I think the "grilled cheese" on top helped. I always think it's a good idea to add a favourite to a meal where you know you're push­ing some­thing not so favourite. Julian liked it a lot although his lat­est gig as a self feeder meant it was also a big mess. Ah, well.…

Beans and Greens Soup

Glug of olive oil
2 medium onions, diced
3 clove gar­lic, minced
1 to 2 table­spoons fresh rose­mary and thyme, chopped fine
4 cups stock, veg­etable or chicken (I used turkey stock I had in the freezer from Thanks­giv­ing)
1 14 ounce can of can­nelini beans
1 28 ounce cans or chick peas
approx­i­mately 6 cups fresh spinach, wash and stems pinched off
salt and pep­per to taste

Cros­tini

4 pieces baguette cut an inch thick
1/4 — 1/3 cup grated parme­san (Gruyere would be good, too)

Method

Sautee onions and gar­lic in olive oil until quite soft and begin­ning to turn golden. Add herbs.

Add the beans. Use a potato masher to mash about half of the beans. Add the stock and stir well. The mashed beans will com­bine with the stock to make a creamy base for the soup. Allow to sim­mer for 10 or 15 minutes.

Fire up the broiler and place the baque­tte on a cookie sheet. Press a small amount of grated cheese on each piece and place under the heat. It will only take a cou­ple of minutes.

While the cheese is melt­ing, throw the spinach in the soup and stir so it all gets cov­ered by soup and wilts. Taste before adding salt and pep­per. Remem­ber that if you're using parme­san it's often quite a salty cheese. And we're try­ing to use less salt, right? Sorry, I don't mean to nag!

Pull the cros­tini out of the oven. Ladle soup into a bowl and top with the cheesy bread. As you can see from the pic­ture above, win­ter blog­ging means tak­ing Mohammed to the moun­tain (or the food to the light source). It also means curi­ous chil­dren get­ting in the shot. "Oh!"

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