It's really comforting sometimes to sit down to a big bowl of hot soup. I make big batches of soups and stews to last us several days. I love that they're delicious at first but better the next few days. This soup is really tasty. Its loaded with veggies and flavor! Feel free to add whatever veggies you like in this recipe. I just used what I had on hand. Adding some rosemary and thyme would be delicious.
2 Cups Cannellini Beans, Soaked overnight
1 Large Portobello Mushroom, Chopped
1/2 tsp Chili Flakes
1 Onion , Chopped
2 Carrots, Chopped
2 Stalks Celery, Chopped
1 Bulb Fennel, Chopped
4 Cloves Garlic, Smashed
1 Bay Leaf
1 Tomato, Chopped
1 Cup Quinoa, Rinsed well
1 Bunch Kale, Deribbed and Chopped
2 Cups Spinach
Tabasco, To Taste
Half a Lemon
Salt & Pepper
Soak cannellini beans overnight.
Heat a stock pot with a little oil. I use canola oil. Start sautéing the chopped portobello. Once the portobello is soft and browned, add chili flakes, onion, carrots, celery, fennel, garlic, and bay leaf.
Once the veggies start to get a little soft, add the tomato. Continue to sauté a bit. Next add the beans. You may deglaze with wine at this point if you like. I didn't only because I didn't have any on hand. Cover with a generous amount of water or a stock of your choice. There should be a couple inches from the top of the beans to the top of your liquid.
Cook until beans are soft. At this point I blend a little of the soup with an immersion blender. This is not a necessary step. I like it because I believe it really marries some of the flavors and adds a bit of thickness to the soup. Next add the quinoa and the kale. Add more water or stock if necessary. Cover the pot and let simmer until the quinoa is cooked, about 20 minutes.
Add the spinach, a few dashes of tabasco, squeeze the lemon into the soup, and adjust seasoning with salt and pepper. A little extra virgin olive oil stirred in at the end is good. Or you can drizzle a bit on top of the soup when you serve it.
This soup is really hearty! Great on a cold day. The addition of the quinoa thickens the soup and provides some good protein.