Still chilly in Nashville…I feel comfort coming on. There was a time when my misguided mind (and tummy) would have sought comfort in tray of brownies. But today, I’m gonna nurture through nutrition and make a beautiful pot of soup. Soups are such a fantastic way to get a TON of nutrients into the body. Both of the recipes below can have even more added greens…I usually toss a few handfuls of kale or spinach into my soups near the end of cooking time, and let them wilt down before serving. I’m loving white beans right now because they are a good source of protein and fiber. I almost always garnish any soup with a drizzling of olive oil, more black pepper, maybe a sprinkle of parmesan cheese, some freshly chopped herbs, or some cayanne, if I want a little kick. *use organic ingredients whenever possible*
White Bean and Mushroom Soup: Heat 1 T. olive oil in pan, then add 2 chopped garlic cloves and 1/2 red onion. Cook till onions begin to brown. Add in 16 oz. baby bella mushrooms, sliced. When the shrooms start to soften, add 1 T. Italian seasoning, 1 tsp. dried rosemary, a pinch of cayanne, salt and pepper. Add in 1 15 oz. can drained white beans. Cook for 5 minutes, then pour in 3 cups of veggie broth or stock. Boil, add more salt and pepper if needed, then reduce heat and simmer as long as you want….30 minutes or more. When it’s ready, put into a blender and pulse till smooth. Garnish with scallions, a drizzle of olive oil, and some hemp seeds.
Sausage, White Bean, and Swiss Chard Soup: In a large Dutch oven, cook 1 package of organic Italian turkey sausage (casings removed), 1 cup chopped onions, and 2 cloves minced garlic over medium-high heat until the sausage is browned and crumbly. Drain, if necessary. Stir in 6 cups low-sodium chicken broth, 4 cups chopped, de-stemmed Swiss chard, and 2 cans of Great Northern Beans (drained and rinsed). Add salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer till Swiss chard is tender, about 20 minutes.