Thursday, December 9, 2010

Amisha’s Recipe: WHITE BEAN SOUP


Serves: 6
  • 4 Cups of white cannellini beans (cooked)
  • 1/2 onions
  • 4 tbsp sesame oil
  • 4 garlic cloves, minced
  • 1 large branch fresh rosemary or dried rosemary
  • 3 cups of broth or water
  • Salt and pepper
  • Green chili (optional)
  • ½ pound boneless Chicken (optional)
  • 2 scallions
In a large stockpot over low to medium heat, sauté the onions and garlic with 2 tbsp of sesame oil until the onions are translucent. Add the drained white beans, green chili (if adding), salt and pepper, and cook for another 5 minutes. Puree the beans & company in a food processer. Return the soup to the pot to reheat. Add desired water or broth. If you’re adding chicken – pound the chicken so it’s nice and thin. Coat the chicken with remaining oil and season it with rosemary, salt and pepper. Cook chicken over medium heat (about 5 minutes). Once cooked, pull the chicken apart into smaller pieces. Add to your soup. Sprinkle some rosemary on top with chopped scallions. Serve hot.

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