So far I’m not sad to be grounded by the Blizzard of ’13. I’m lucky enough to be warm at home looking out the window on a white wintry scene, and I’m using the blizzard-enforced time-out -time to read, write and cook.

Since I knew that I would be home for a few days, last night I soaked two cups of assorted beans (cannellini,kidney, garbanzo, black) in preparation for making a bean and veggie soup.  I used up whatever was in the veggie draw, but was surprised to find that my normally bountiful (read ‘hoarder’) cupboard had no tomatoes, so I punted. In the freezer I found a batch of strawberry tomato sauce I made a few weeks ago and used a cup and half in the soup. (Yes, strawberries and tomatoes make an awesome pasta sauce.) Then I got to work.

 

 

Bean and Vegetable Soup

  • 3tblsp olive oil
  • 2 cups beans
  • 3 cloves garlic
  • 1 ½  onions
  • 1  carrot
  • 1 celery stick
  • 1-2 cups tomato (or tomato sauce)
  • baby potatoes
  • collard greens
  • turnips
  • arugula
  • fresh thyme
  • bay leaf
  • 1 parmesan rind
  • 6—7 cups water or chicken stock
  • salt and pepper to taste

Heat oil and cook until translucent minced garlic, chopped onions, celery, carrots, 2 sprigs fresh thyme.  Add beans, diced turnips, potatoes, tomatoes and bay leaf.  Add water or stock, parmesan rind and greens. Add salt and pepper to taste. Cook for one hour–or until flavors blend. Simple to make. Healthy. Delicious.