WHITE BEAN SOUP
Serves: 6
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.
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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