This time of year the weather can be cold and wet here in northern California. The temperatures where I live are dipping into the thirties at night. We get frost, too. It’s the kind of weather that calls for a good bowl of soup. (Click here to see featured soup recipe.)
The healthful white bean soup featured here is a meal in itself, thanks to the beans and generous dose of winter greens. It’s also delicious, having made it ourselves. Call it comfort food. (Click here to see more comfort food dishes in our February eNewsletter.)
The soup, in fact, appears in a collection of recipes entitled From Our House to Yours: Comfort Foods to Give and Share (Chronicle Books, 2002), by Joyce Goldstein. It was published originally in Fresh From the Farmers’ Market (Chronicle Books, 1997), by Janet Fletcher.
“Use whatever greens the farmers’ market provides in good condition, although I would avoid peppery mustard greens,” Fletcher writes. We used turnip greens, which were excellent. You could also use kale, chard, dandelion, or collard greens. And we made the soup vegetarian by using vegetable broth.
The soup has a wonderfully rich consistency, because a portion of it gets pureed. That includes the beans, carrots, and onions that are among the ingredients. (Click here to see featured soup recipe.)
We used our Everyday Fresh oil to prepare the soup. And we gave it an added layer of flavor with a finishing drizzle of our robust Limited Reserve extra virgin olive oil. You can also top it with a sprinkle of freshly grated Parmesan cheese.