It’s cold in Georgia. It’s a good day for soup. We love soup. Soup means we are having a toasty, comforting dinner and it also means leftovers. Love me some leftovers. This is a recipe I adapted from something on Pinterest. (you can find the original recipe here.) It’s still pretty similar but I made some changes (such as adding sun dried tomatoes and carrot as well as some additional spices for flavor. I dig flavor.)
Anyway, here it is. Good recipe for a cold day. Also the white beans makes a bowl stick around longer. Still plenty of protein and nutrition to get you through the day.
(I should mention: if you know how to roast artichokes and are willing to take that on as well, home made roasted artichoke hearts are delicious in this and add to the flavor. (you can also stew the leaves in the soup as well… just be sure to remove them from the soup before serving) I’m omitting that step here because the soup still tastes great without it, because most people are justifiably intimidated by roasting artichokes and because it’s an extra long step to take for an “everyday,” type of soup.)
- 2 medium yellow onions, finely chopped
- 3 cloves of minced garlic
- 1 carrot, finely chopped or grated
- 3 sun dried tomatoes
- 1 jar of marinated artichoke hearts, finely chopped (make sure you get the BIG jar.)
- 1 bag or 1 large bunch of stemmed spinach (baby spinach if available)
- 1 bag of dried white beans (This can probably be done with canned, but I imagine it would be significantly more expensive and I usually try to avoid the salt and additives of canned goods)
- 2 boxes of vegetable stock
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano (dried will work)
- 1 teaspoon basil (dried will work)
- 2 tablespoons EVOO
- Romano cheese
- At least 6-7 hours before cooking: rinse and soak your white beans in a large bowl. Make sure there is at least an inch of water over the beans. (The beans WILL be soaking up moisture so make sure there is plenty to soak up.)
- Place 2 tablespoons of EVOO in your pot, heat to a medium-low. Add your onions. Salt and pepper liberally. After a few minutes (about 5) add your garlic, sun dried tomatoes, and carrots. Allow ingredients to caramelize over heat for another 3-4 minutes. Do not burn! (if it seems to be cooking too quickly turn the stove top down to a lower setting)
- Add your garlic powder, onion powder, oregano and basil to the caramelizing vegetables.
- Drain you bowl of beans of any excess water. Add the rehydrated beans into your pot with the vegetables.
- Add your vegetable stock
- Add the spinach and artichokes to the pot. (if you have ordinary-sized spinach you may want to give it a rough chop)
- Allow to cook for approximately 1 hour, on a setting that keeps the soup simmering (low-medium) with a lid on the pot. (You don’t want to loose the “soup,” part!)
- Before serving use a potato masher (or really anything that’ll mash.) and break up a good bit of the beans. This will make the soup slightly creamier and thicker. I chose not to use the immersion blender because I don’t have one AND because I like there to be texture in my soup.
- TASTE! You may want to add additional salt and pepper, so go ahead and give the broth a sip and salt and pepper accordingly.
- Spoon into a bowl, garnish with just a little Romano cheese (and fresh basil, if you have it) and serve.