I apologize for the repetitive nature of Soup Day lately. I had to go with something green once again to support the Packers. I hope this lasts through January. Cross those fingers, please.
Today's soup, entitled beans & greens, is a very straight forward soup with cannellini beans and hearty greens - Swiss chard and spinach. Adding to the flavor is a combination of herbs and spices as well as carrots, celery, garlic, leeks and onions.
Generally speaking, I make all of my soups using my Dutch oven. It's great because I can saute the vegetables and keep them in while I build the soup. This was a quick recipe that I was able to assemble during half time.
I cooked the vegetables, added the water, bringing it to a boil, then added the greens. That's it. Quick and to the point. We needed some green power to bring the Packers back from the dead. As of now...it's helping. The final outcome will be determined shortly. Go Pack Go!
Ingredients:
1 tsp extra virgin olive oil
2 onions
4 cloves garlic
5 stalks celery
6 ounces carrots
1 leek (the white part)
2 cups chicken broth
3 cups water
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp crushed red pepper
6 ounces Swiss chard (chopped)
3 ounces spinach (chopped)
Music: No music at all - only football
Weather: 5 degrees
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