Hearty White Beans and Vegetable soup

Recipe

This soup tastes great anytime of the year, but especially on cold winter days. It can be stored in the refrigerator for a few days and doesn’t loose the good taste and the texture of the veggies and beans. My family doesn’t like soups as much as I do, but they approve this soup especially when I sprinkle bacon on top.

Ingredients:

·      5 cups of bone broth or plant-based broth

·      2 cups white beans, cooked (I soak and cook my beans, but you can use canned)

·      1 small white onion, chopped

·      1 garlic clove

·      1 large carrot, chopped

·      2 celery stalks, chopped

·      Salt and pepper to taste

·      1 tbsp. ghee or avocado oil

·      2 tbsp. Italian parsley, finely chopped

·      2 tsp. fresh thyme or 1 tsp. dry thyme

·      1tsp dry oregano

·      3 inch knob of parmesan cheese

·      3 slices of cooked bacon, cut into small pieces (optional)

·      1 cup thinly sliced escarole or fresh spinach

·      Shredded parmesan cheese

·      Olive oil

Method:

Heat a medium size pot on medium heat, add ghee or oil, onions, and garlic and let it cook for a few minutes until fragrant, but not burned. Add chopped carrots and celery and cook for another 3-5 minutes. Pour broth into the pot with veggies and bring everything to boil. Add beans, knob of Parmesan cheese, and spices and let it all cook on low heat for 30 minutes. Add parsley and escarole (or spinach). Turn the heat off, but leave the pot covered on the stove for 10 minutes. Serve hot with extra virgin olive oil and shredded Parmesan cheese on top (and optional bacon), and sourdough (or GF) bread on the side.    

Health facts:

·      Rich in minerals, vitamins, and antioxidants

·      High in fiber

·      Good source of protein

·      Low on glycemic index

·      GF