It's snowing hard here in NYC and the soup is on! Today I'm making a gorgeous hearty white tuscan bean soup in honor of the Blizzard of 2016! I've got some tuscan white beans and olive oil from Tuscany on hand and I'm going to put the ingredients to good use in this easy, delicious and healthful snow-day recipe.
Notably, white beans have extraordinary health benefits. They are high in magnesium, Vitamin C, Iron, and fiber. Additionally, white beans are low on the glycemic index and prevent the body from storing fat. That being said, white beans are incredibly delicious and hearty in soup.
For those concerned about gas, bean soup is not gassy if properly combined. To avoid gas, beans may be combined with vegetables and starch but may not be combined with protein. To illustrate, this bean soup recipe is combined with spinach.
Are you ready to make some soup? You will need:
- 1 package dry organic cannellini beans soaked or two cartons organic cannellini beans (Wholefoods)
- 2 tablespoons good quality cold-pressed olive oil
- 1 small onion
- 2 cloves garlic
- 2 cups vegetable or chicken stock or bone broth
- 1-2 cups pure water as needed
- 2 stalks organic celery chopped
- 1 generous handful fresh organic baby spinach
- In a large saucepan, gently sautee onion and celery until tender. Add garlic, and cook for 30 seconds. Stir in beans, chicken broth, pepper. Add the pure water one cup at a time. Bring to a simmer, then simmer until beans are molto tender.
- Remove one cup of the bean soup and set aside.
- In blender at low speed, blend 1 cup of the bean soup, then pour it back into the pot to thicken it.
- Return soup to a low simmer and stir in a generous handful of baby spinach. Cook until spinach is wilted. Season with mineral rich himalayan pink salt and black pepper. Drizzle with truffle oil to finish.