Friday, April 19, 2013

White Bean Soup with Zest

What happened to the week...I have written this post - albeit in my head - already a couple of days ago and here it is Friday...

The weather in Portland has been mixed this week - I will call it typical for April.  Sunshine, rain, all mixed in but the blooms are amazing :)  Perfect soup weather and you all know how much this family loves soup...and yes, this soup can easily be made vegan.  Just use a vegetable broth, and leave out the meatballs....
White Bean Soup with Zest

White Bean Soup with Zest

  • 2 C dried white beans {we like Navy beans} soaked over night
  • Splash of Olive Oil
  • 1 onion diced
  • 3 celery stalks diced
  • 1 large carrot, or 3 smaller carrots - cleaned and cut into pieces
  • 1 leak, cleaned and cut into rings {I use all parts}
  • 1 quart of Pacific Chicken Broth {or your favorite broth}
  • 3 C of water
  • grated zest and juice of 1/2 lemon
  • 1 Tb Better Than Bouillon Vegetable Base {or one bouillon cube - make sure it does not contain any whey or lactose}
  • 2-3 green onions cut into rings for garnish
  • Salt and Pepper to taste
  • Optional 1 lb. sage sausage for meatballs - or other small meatballs prepared and cooked {I baked the meatballs for 25 minutes at 350 F}
  1. Heat olive oil in a large stock pot and when hot add the onions with a pinch of salt.  Saute until they are soft, then
  2. Add celery, carrots, leaks and saute for a little while long until the vegetables turn bright in color and fragrant,
  3. Drain beans and add them to the pot and mix under the vegetables for minute or so,
  4. Stir in lemon zest together with the lemon juice before adding the broth and water.  
  5. Cover pot and bring soup to a low simmer until beans are soft
  6. When beans are soft - using an immersion blender - blend the soup {I blended until the vegetables were smooth and some of the beans still intact)
  7. Adjust salt and pepper; if using add in meatballs and serve when they are heated through
  8. Ladle into soup bowls, and garnish each bowl with green onion slices.
Serve with fresh crusty bread! 

white bean soup with zest


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