White Bean Garden Soup
These past couple weeks have been tough because I’ve caught a virus that just won’t go away. For the first week, my throat was so sore all I wanted was soup and toast and tea.
And since I had loads of garden veggies from my mom’s beautiful garden, I decided that I should make garden soup. With beans. It felt so good on my throat. And I think all the vitamins from the herbs and veggies helped me kick that nasty throat stuff.
Now I’m fighting the remaining sinus issues, hoping my body can get rid of it, but not slowing down enough to give it time to rest. It really needs time to rest. So, okay, this weekend I’ll try. That’s the thing about viruses. They remind me to slow down, relax, take a break from the rush of life and just be. And they remind me to cherish my health when I do feel good. Oh I can’t wait to feel GOOD and healthy again … in the meantime, I have some comforting, make-me-feel-better soup to eat.
- 1/2 Tablespoon butter
- 1 red onion, peeled & chopped (about 1 cup)
- 2 cloves of garlic, peeled & chopped
- 1 small zucchini, chopped (about 1 cup)
- 1/2 cup sweet bell pepper
- 4 cups chicken or vegetable broth
- 1/2 cup chopped fresh green beans
- 1 carrot, peeled & sliced (about 1/2 cup)
- 2 - 3 fresh garden tomatoes (about 1 cup after peeling, coring & chopping)
- 2 cups cooked white beans
- 1 - 3 Tablespoons of fresh chopped herbs
- 1 bay leaf
- Heat a large saucepan over medium heat. Add the butter and melt, then add the onion and garlic and sautee until the onion is soft and translucent. Add the zucchin and bell pepper and sautee for a couple minutes longer to soften the vegetables.
- Add the broth, green beans, carrots, tomatoes, white beans, herbs and bay leaf. Cover and reduce heat to simmer. Cook for 15 - 20 minutes to soften the carrots and beans and blend the flavors.
- Remove the bay leaf and serve hot.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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