CREAMY WHITE BEAN AND SPINACH SOUP
New Life Hiking Spa, Vermont2 cups dry navy beans
1 potato, skinned and diced
1 large onion, diced
4 cloves garlic, minced
freshly ground black pepper + tamari (or salt) to taste
oil from spritzer or refillable pump
2 stalks celery, diced
1% milk, small amount
1 tablespoons low-fat cream or Neufchatel cheese
herbs 2 teaspoons each (dill, thyme, parsley and others you enjoy)
quality Dijon mustard to taste
curry paste to taste
spinach, 1 bag freshly chopped (or frozen)
1 tomato, diced (optional)
If desired soak dry beans in water for several hours and discard soak water. Simmer beans for 2 hours in 8 cups of water, (6 cups if pre-soaked). After 1 hour add potato to beans. While the beans and potato simmer, in a separate pan use a small amount of oil to sauté onion, garlic, salt and pepper until onion is translucent. Add celery and continue to saute a few minutes. Add pan mixture to beans. When beans, potato and celery are tender, pull out approximately 50% of the soup and puree it in a blender with milk and cream cheese until silky smooth and pour it back into main soup pot. Adjust thickness by either adding additional milk or veggie broth or water to thin out, or simmering for a while to reduce and thicken. Just before serving, add herbs, mustard and curry paste, chopped fresh spinach and tomato. If using fresh spinach, stir just until the leaves are wilted and heated. If using rozen spinach, stir until fully defrosted and heated throughout.
Serves 6.
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