Garbazo and Cannelini Bean Vegetable SoupPosted: October 28, 2011
I’d be lying if I said I made this today. I ate the leftovers today, but made this on Sunday and never posted. It is really more of a stew than a soup.
It was perfect on a cold rainy night after a super long day of trying to wrap up all my seating for my gala and not getting it done then jumping over to the gym for a short session even though I worked until 8 tonight.
What I used:
4 Large carrots
4 stalks celery
1 1/2 leeks
5 large cloves garlic
1 28 oz can diced tomatoes. I use the muir glen fire roasted ones.
About a cup of red wine
About a quart of veg stock. More if you want it more soup like.
A package of washed baby spinach. Mine was 5oz.
1 can of rinsed and drained chick peas/garbanzo beans
1 can drained rinsed Cannelini beans, navy beans will work
Smoked hot paprika
What I did :
Peel the carrots and chop. Chop the celery and leeks and garlic.
In a soup pot, I used a 7 quart one, heat about a tablespoon of olive oil over med heat. Add the chopped veg and sweat for About 10 min until soft. Add the pepper, a pinch of salt and paprika.
Add the spinach.
Saute it down.
When the spinach is wilted, add the tomatoes and the wine. As you can see, I pour the wine in the can to get all the tomato bits out. I also need to get my nails done. Ugh.
Add the veg stock an beans and bring to a boil then simmer for at least a half hour.
Season it to taste. Add more sea salt pepper and Tabasco if needed. If not, don’t. Add some flat leaf parsley if you have it.
Toast some bread if you want it. I made some rosemary ciabatta croutons in the oven.
Or in my case.