- white beans
- onion
- garlic
- swiss chard
- stock or broth
- olive oil
- salt
- pepper
- cilantro
- eggs
- bread
- Romano cheese
- food processor or blender
- cutting board
- kitchen knife
- large stockpot with lid
- small bowl
- spatula or spoon for stirring
- soup ladle
White Bean Soup with Cilantro Broth |
adapted from: cook with what you have
serves 4-6
6 c bone broth, homemade vegetable stock, or this vegetable bouillon - divided
1 medium onion
4-5 cloves garlic, minced
olive oil
1 (large) bunch of swiss chard, stems sliced, leaves cut into 1/2 inch pieces
2 c cooked white beans or 1 can cannellini beans, drained
1-2 bunches cilantro - about 2 c packed cilantro
4 - 6 eggs
4 - 6 slices of bread, crusty, whole wheat, etc
Romano cheese, if desired
Salt and Pepper
Remove the green part of the leeks, rinse well, cut in half and slice thinly. If using the onion, diced in 1/4 inch size. Add 2 T olive oil to a large flat bottom pan, saute the leeks and garlic, until soft, do not brown. Stir frequently.
Wash and remove stems from the chard. Dice into 1-inch squares. Add to pan along with the 5 cups of the broth and drained beans. Bring to a boil, reduce heat, and simmer for 45 minutes.
Puree the cilantro leaves with the remaining 1 c broth. Stir into soup kettle. Again bring to a boil, reduce heat to low. One at a time crack the eggs into a small bowl, and individually slip each egg into the soup, season with salt and pepper, cover and simmer until eggs are set to your liking.
Poaching the eggs in the soup broth. |
UPDATE:
For your convenience, a "copy and paste" version of White Bean Soup with Cilantro Broth has
been included below.
#wholefoodingredients
#scratchmadefoodforyourfamily
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS, friends, and family
who love good food and household ideas might love us too! Tell them about us,
and thanks for the referral!
You
may also enjoy, Creative writing from the heart... stories of life,
living, and family.
Printable "copy and paste" version:
adapted from: cook with what you have
serves 4-6
6 c bone broth, homemade vegetable stock, or this vegetable bouillon - divided
1 medium onion
4-5 cloves garlic, minced
olive oil
1 (large) bunch of swiss chard, stems sliced, leaves cut into 1/2 inch pieces
2 c cooked white beans or 1 can cannellini beans, drained
1-2 bunches cilantro - about 2 c packed cilantro
4 - 6 eggs
4 - 6 slices of bread, crusty, whole wheat, etc
Romano cheese, if desired
Salt and Pepper
Remove the green part of the leeks, rinse well, cut in half and slice thinly. If using the onion, diced in 1/4 inch size. Add 2 T olive oil to a large flat bottom pan, saute the leeks and garlic, until soft, do not brown. Stir frequently.
Wash and remove stems from the chard. Dice into 1-inch squares. Add to pan along with the 5 cups of the broth and drained beans. Bring to a boil, reduce heat, and simmer for 45 minutes.
Puree the cilantro leaves with the remaining 1 c broth. Stir into soup kettle. Again bring to a boil, reduce heat to low. One at a time crack the eggs into a small bowl, and individually slip each egg into the soup, season with salt and pepper, cover and simmer until eggs are set to your liking.
YUM, looks good. I can just smell it cooking! Thanks so much for linking up with me at #AThemedLinkup 40 for Soup Recipes, open until January 27. Shared on social media.
ReplyDeleteThanks!
DeleteYum! I love cilantro! A whole pan of soup full of it sounds great. I think I would halve the recipe for just two people, or maybe prepare the whole soup and cook half with the eggs for one meal and save half for another meal.
ReplyDeleteYou will love the cilantro broth! I love the idea of using half of the soup at a time, great for small families! Thanks for stopping by.
DeletePinned! I need to make this! Thanks for sharing at the What's for Dinner party! Have a wonderful week!
ReplyDeleteThanks, and thanks for hosting Helen! I appreciate being able to share at What's For Dinner Sunday!
DeleteLeeks aren't listed in your ingredients list. How much do we add?
ReplyDeleteHello, leeks are not in this soup. The Vegetable Bouillon does contain leeks, but that is a separate recipe, with the amounts for that recipe listed. Thank you.
DeleteThank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
ReplyDeleteYou are welcome Marilyn. Thanks for hosting at Over the Moon!
DeleteThe cilantro broth sounds especially tasty. Thanks for sharing with Souper Sundays at Kahakai Kitchen this week.
ReplyDeleteDeb, you are right, the cilantro broth is delicious!
DeleteThis looks as good as it sounds! Thanks for sharing at the Meatless Monday party. Have a great weekend.
ReplyDeleteIt is so comforting in the cold weather, yet not too heavy for warm weather, fortunately!
Delete