Tuesday is my day.
That’s the day when I sort out my refrigerator vegetable bins. Often, that means a hearty and ever-changing soup for me. That’s good news. I love soup, particularly during these early Autumn days with just the beginning of a chill in the air.
Making my “whatever’s in the refrigerator” soup always reminds me of a long-ago school experience. I was on a district-wide school committee. There was a representative from every school–elementary, middle and high school. There was always a moment to share any school specific events. On this occasion, an elementary teacher shared that her school was having a “Soup Day.” Any student could bring a can of soup. Whether the kid brought clam chowder or cream of asparagus, all the soups were mixed together and each student could enjoy a bowl of soup. I’ve always kind of shuddered at my mind’s image of all those random soups mixed together. It may have ruined those kids on soup forever!
So, your possibilities are endless with this soup. Feel free to make it your own. Hate celery? Add carrots. Got chard and not spinach? Go for it. Even a little pesto on top would be wonderful.
Here is a basic frame of a recipe just waiting for your personal touch.
Enjoy that clean refrigerator, too.
End-Of-The-Week Bean Soup
Ingredients
- 1/2 pound white beans (I used Rancho Gordo Alubia Blanca beans but any smallish white bean would do. I'm thinking a handful of red lentils would be good in this soup, too. I've yet to meet a lentil I don't love.)
- Olive Oil
- 1 onion (diced)
- 1 to 2 ribs of fresh celery (diced)
- 3-4 garlic cloves (finely chopped)
- 5 C. vegetable broth
- 1 fifteen oz. can of diced tomatoes
- 1 medium to large potato (large dice)
- 1 T. cumin powder
- 1/2 t. red pepper flakes (or to your taste)
- Thyme (a pinch)
- 10 oz. (or so) of baby spinach (chopped)
- Salt and Pepper to taste
- Cilantro (chopped-for garnish)
- Grated Parmesan Cheese (for garnish)
Directions
- Step 1 Soak beans covered in water overnight. Cook. I used my Instant Pot set for 25 minutes and a natural release. Alternatively, you can boil the beans on your stovetop, or (gasp) use a couple 15 oz. cans of beans.
- Step 2 Heat olive oil and saute onion and celery. Add the garlic after the onion begins to soften and saute briefly. Add broth and bring mixture to a boil. (I’ve found that it is better to use a mild-flavored vegetable broth. This lets the flavors of the vegetables shine. The brand “Better Than Bouillon” works well.)Add diced potato and tomatoes. Add cumin, red pepper flakes (if using), and thyme. Cook until the potato softens but still holds its shape. Just before serving, stir in baby spinach and leave it for a few minutes to soften. You can add more broth to your soup to thin it to your preference. Season to taste with salt and pepper. Serve garnished with chopped cilantro and grated cheese. I can’t help but think this would be good with some pesto added in. Enjoy both your clean refrigerator and your healthy vegetable soup.
