According to Chef Sarah Stegner, this easy soup shows off all the good things about winter.
Adding the herbs at the end gives the soup a fresh green look and an aromatic flavor that brightens it up, says Stegner, chef and co-owner of Prairie Grass, who came up with the soup with the help of her business partner, George Bumbaris. The two chefs recommend using local beans. Also feel free to trade out the white beans with your favorite kind of dried bean.
White Bean and Winter Vegetable Soup
Serves 2
- 1 cup white beans (soaked overnight in water)
- 1 cup diced onions
- 1 tablespoon diced garlic
- 1 tablespoon olive oil
- Salt and fresh ground black pepper
- 3 cups chicken stock
- 1/3 cup celery stalks
- 1/3 cup peeled and diced carrots
- 1/3 cup peeled and diced turnip
- 1/2 cup peeled and diced butternut squash
- 1/2 cup leeks chopped
- 1/4 cup chopped fresh herbs (parsley, basil, chives)
Directions:
1. Rinse the beans after soaking and set aside.
2. In a large sauce pot cook the onions and garlic in olive oil until tender. Season with salt and pepper.
3. Then add the beans and chicken stock. Bring to a boil and then turn the heat down and simmer slowly for about an hour. (Add more chicken stock or water if necessary.)
4. Add the rest of the vegetables and cook until tender for about 10 minutes. Add the herbs, season to taste with salt and pepper, and serve hot.
