THM: Persian White Bean Soup

This recipe is in my Olive Trees and Honey Cookbook.  I, of course, adapted it, because that is apparently what I do when I get brave enough!  So here is the adapted recipe. This is an updated version of the original I posted a couple of years ago. If you’re doing Trim Healthy Mama, this is a good [E] meal.

Ingredients

  • 2-3 tablespoons olive oil
  • 3  medium yellow onions, diced
  • 1/2 teaspoon ground turmeric
  • 8-12 cups vegetable stock, depending on how thick you want the soup
  • 1 pound navy, cannellini beans, soaked for 8 hours in cold water to cover, drained and cooked, OR 3-4 cans of one of the aforementioned beans, drained
  • 1 large bunch kale, between and 8-16 ounces, destemmed, and cut into bite size pieces and rinsed thoroughly (I used purple kale), OR 1-12 oz. package frozen spinach
  • 1/2 cup scallions
  • 2 golden beets, peeled and chopped (1/2 inch pieces) OR 4 carrots, chopped into chunky pieces
  • 1 1/2 cups Dream fields elbow pasta or penne pasta
  • About 2 teaspoons table salt or 1 Tablespoon kosher salt
  • ground black or white pepper to taste
  • 1/2 cup fresh parsley or 1 Tablespoon dried parlsey
  • lemon wedges

Directions

Prepare beans ahead of time, if you are not using canned (drain bean juice); I usually use a pressure cooker to cook my beans because it’s quick and easy and cheaper than canned. In a sauté pan, heat the oil and add the onions; sauté until golden , about 15 minutes.

Transfer onions to your bean pot, and add stock (don’t forget to put a little stock in your saute pan to get all the yummy stuff off the bottom of the pan and then add to your soup pot). Add the kale (spinach), scallions and beets (or carrots).  Simmer till beets (or carrots) are tender, about 30 minutes–add the pasta about 15 minutes into simmer time.  Season with salt and pepper.

The soup can be prepared to this point up to 2 days ahead, stored in the refrigerator, and reheated. Add more water as needed since the noodles will soak up some of the liquid.

I like to top my soup with fresh squeezed lemon juice and a small sprinkling of Parmigiano-Reggiano.  Simply delicious!

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