Monday, June 10, 2013

Load 'em up

It's a bit of a chilly and overcast day, so I figured it was perfect weather to share a soup recipe.  I often find my inspiration by looking through the cupboards (or 'taking inventory' as my husband would say).  I was also trying to focus on using my Jamie Oliver cookbook over the last little while because of Food Revolution day.

Perhaps you too find that some of your cookbooks are gathering dust - pull one or two out, bookmark a few recipes and put them to use!  I also love soups as a big-batch for leftovers and a great way to get more vegetables in (since the majority of Canadians aren't getting enough).  This could also work for a Meatless Monday meal.

Spring Vegetable and Bean Soup
Source: Jamie's Food Revolution Cookbook

serves 6 to 8
  • 2 carrots
  • 2 celery stalks
  • 2 medium onions
  • 2 cloves of garlic
  • 1 3/4 quarts (7 cups) chicken or vegetable broth
  • olive oil
  • 1 x 15oz can cannellini (white) beans
  • 2 cups caulifower
  • 2 cups broccoli
  • 7 cups (7 oz) spinach leaves
  • 2 large ripe tomatoes
  • sea salt and freshly ground black pepper

To make your soup
  1. Peel and roughly slice the carrots and slice the celery. Peel and roughly chop the onions. Peel and slice the garlic.
  2. Put the broth in a saucepan and heat until boiling. Put a large pan on a medium heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
  3. Meanwhile, drain your beans. Break up the cauliflower and broccoli into small florets. Roughly chop the spinach. Quarter the tomatoes, removing any stalks.
  4. Add the boiling broth to the vegetables in the pan. Add your cannellini beans, cauliflower, broccoli and quartered tomatoes. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.

To serve your soup
Add the spinach to the pan and cook for a further 30 seconds, then remove the pan from the heat. If you like your soup a little less chunky, you can take out half of it, blend it using a hand blender or liquidizer, then stir it back into the pan (we tried this with some of the leftovers). Season carefully with salt and pepper, and ladle the soup into serving bowls.

Jamie also suggests: "If you want to give it an Italian vibe, simply add a can of diced tomatoes, the torn leaves from a few sprigs of fresh basil, and some broken spaghetti."

How will you serve up veggies for supper?
Steph Langdon, RD
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