Soups & Stews

One Pot White Bean Stew


1½ cups cannellini or white beans, soaked overnight, then cooked
6-7 cups vegetable stock
2 bay leaves
1½ teaspoon Himalayan or sea salt
1 onion, peeled and diced
2 carrots, diced
½ celery root (c eleriac), peeled and diced
3 cloves, roasted garlic (or fresh garlic)
½ teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon ground black pepper
½ cup whole grain pasta
2-3 kale leaves, ripped into bite-sized pieces

Bring beans and stock to a boil, skim off foam and discard.  Add bay leaves, cover and lower flame to simmer.  Cover and cook one hour.  Add sea salt, onion, carrots, celery root, roasted garlic, rosemary, thyme and freshly ground black pepper. Continue cooking 25-30 minutes.  Add pasta and kale and cook additional 7-10 minutes.  Garnish with fresh parsley.

Tuscan Chickpea Soup

1 tablespoon extra virgin olive oil
1 small brown or white onion, peeled and diced
1 large carrot, peeled and diced
4 garlic cloves, minced
4 cups vegetable stock
2 1/2 cups chickpeas, cooked
1 cup diced tomatoes, skins removed
3 tablespoons tomato paste
1 inch fresh ginger, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon turmeric powder
1 teaspoon crushed red pepper flakes, (optional)
1 teaspoon Himalayan or sea salt
Ground black pepper to taste
3 cups kale or baby spinach leaves, roughly chopped
1/2 tablespoons fresh cilantro and fresh lemon wedges, for serving

Heat the oil in a large stock pot over medium heat. Add the onion and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Then add the garlic and ginger and sauté for one more minute, stirring occasionally, until fragrant. Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, turmeric, and red pepper flakes, and bring to a simmer.

Reduce heat to medium-low, and stir in the chopped kale or spinach. Continue simmering for 3 minutes until kale or spinach has softened. Season with salt and pepper. Serve warm, garnished with fresh cilantro and served with a wedge of lemon.

Coming Soon

Coming Soon.