I knew that my day was going to be an unusually busy one, so I planned for it by having ingredients on hand to make a super easy throw-together, but very flavorful, nutritious soup. I used a combo of two recipes... a Kale and White Bean Soup from Bob Greene's The Best Life Diet and a Tuscan Style Bean Soup submitted by Robyn Webb on allrecipes.com plus I threw in a little of my own spin. My daughter, Jessica, stopped by for a wee visit and she gave it her stamp of approval.
Bean and Spinach Soup
2 tsp olive oil
1 large onion, chopped
2 cloves garlic, minced
¼ tsp red pepper flakes
½ tsp dried oregano (leaves not ground)
¾ tsp dried thyme
¼ tsp pepper, freshly ground
¾ tsp Johnny’s seasoning salt or your own favorite
4 cups chicken broth or stock (I used 2 cups broth/stock + 2 cups fresh carrot juice.)
1 cup water
1 can stewed or diced tomatoes (I prefer the Italian herb variety.)
large handful spinach, chopped or kale sliced into thin ribbons (If using kale, remove the leaves from the stems and discard center ribs.)
2 cans cannellini, pinto, or kidney beans, drained and rinsed
1 cup TVP (textured vegetable protein) Bob’s Red Mill is one brand and it can be found at a food co-op or in your grocery’s health food section. TVP wasn't in either recipe, but it adds a nice texture like ground beef and it provides a burst of protein.
freshly grated parmesan cheese for garnish
Heat olive oil in a heavy stockpot and sauté the onion until it turns somewhat translucent but not mushy. Add garlic, seasonings, broth (or stock), water, and tomatoes. (Also add in the kale at this time, if using.) Bring to a boil, reduce heat to low and simmer for 15 minutes. Add spinach, beans, and TVP the final 5 minutes of cooking time. Ladle into bowls and sprinkle with parmesan cheese.
Mar. 27, 2009
Today's mileage: 2-mile walk
Total monthly mileage for March: 61.75 miles
Bible reading? Yes.