As we mentioned in our last post (hello corn bread!), we’ve been embracing winter through soup.
Here in North Carolina, we recently got our first snowfall of the season. And we’ve been cooking up one or two soups a week ever since.
This particular brothy bowl is a riff off of something we actually made this fall, while camping on our road trip. As such, it’s relatively simple. And that’s the beauty of it.
Light and full of comforting veggies, like potatoes and squash, along with warming spices, like turmeric and a touch of cayenne, it’s perfect for a weeknight meal, when your body’s simply craving warmth. Feel free to play around with the veggies or the type of white bean you use. And if you’re not pairing it with a slice of bread, perhaps consider throwing in a few spiral noodles, too.
Golden White Bean & Vegetable Soup
- January 21, 2022
- Serves 4
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Ingredients
- 2.5 Tbsp. olive oil
- 1 onion, diced
- 3 cloves garlic, diced
- 2 potatoes, chopped
- 1/3 acorn squash, peeled and chopped
- 1 Tbsp. turmeric
- 1.5 tsp paprika
- 2 tsp. dried basil
- 1/4 tsp. cayenne, optional
- 2.5-3 tsp. salt, adjust accordingly to taste
- 5 cups water
- 3 cups green beans, cut into 1-inch pieces
- 1 (14 oz. can) no-salt diced tomatoes
- 1 (14 oz. can) cannelloni beans
- 3 cups green beans
Directions
- Step 1
- Heat olive oil over medium-high. Sauté onions and garlic for 6-8 minutes, until translucent. Add potatoes. Sauté for 3-4 minutes, until edges begin to brown.
- Step 2
- Add turmeric, paprika, and basil. Stir for one minute, or until spices are fragrant. Add salt, cayenne, water, acorn squash, tomatoes, and beans. Bring to a simmer. Cook 12-15 minutes, until squash and potatoes are just tender. Add green beans. Simmer another 8-10 minutes, until green beans are soft. Remove from heat and serve with a slice of crusty bread or square of warm corn bread.
