Creamy white beans, aromatic
savory and perfectly cooked vegetables make this rustic soup a winter wonder. It is best served right away to enjoy the bright colors and healthy texture of the vegetables alongside your favorite loaf of crusty bread.
Need
1 TBS olive oil
1/4 red onion, diced
2 tsp minced garlic
1 TBS
Bay Leaf Black Pepper Preserved Meyer Lemon Paste1 tsp
savory2 cups cooked white beans
4 cups stock, chicken or vegetable
1 cup small diced zucchini
1/2 cup chiffonade kale
1/2 cup cherry tomatoes cut in half
1 tsp kosher salt
1/3 cup shaved parmesan cheese
Do
In a 6-8 quart soup pot over medium high heat, add the olive oil and onion. Sauté until translucent and add the garlic lemon paste and savory. Stir until fragrant, about 1 minute.
Add the cooked beans, and stock. Bring to a simmer and then add the zucchini and cook until tender.
Adjust seasonings to taste. Add the kale and tomatoes and simmer until just wilted.
Serve immediately to maintain the bright color and texture of the vegetables.
Garnish soup with parmesan cheese and enjoy with your favorite crusty bread.
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