I think I have yet to mention this, but we are a soup loving family. Like, we really love to eat a lot of soup...often. For lunch or dinner, weeknights and weekends, soup can often be found gracing our table with it's very welcomed presence. I wouldn't say that the boys have always loved soup, but now they eagerly lap it up with an assortment of bread and/or crackers...whatever we have on hand that will allow them to devour soup with something other than a spoon. Aside from the love we feel for our soups, I also find those full, steaming bowls to be somewhat of a mystery as well.
Most of us love mysteries...the plot is introduced and then begins the suspense of waiting, with baited breath, for the outcome to be revealed. I feel that way about the ingredients I set a-top the burner...wholesome, fresh foods, simmered with a sprinkling of seasonings, a glass of wine and some stock, simmering, simmering, simmering and finally...finally revealing a pot of delicious,brothy goodness. How will it taste? Smell? I love solving the mystery with the first bite...and often I am surprised. Such great taste with such little effort...mysterious!
The other mystery (or magic?) of soup is this - if I were to put some white beans, a slice of bacon, some chopped up carrots and a heap of steaming spinach in front of the boys, they would moan, groan and possibly cry at the thought of having to eat..that. If those exact ingredients are carefully placed into a soup pot, seasoned a smidgen, and covered with wine and stock, while they simmer, simmer, simmer...we suddenly and mysteriously have a meal that is well received (and enjoyed) by the previously unhappy eaters.
The love of soup (and mysteries) encourages me to continue cooking these pots of warm and yummy food for my family several times weekly. I encourage you to try this recipe with yours, and see if you can make a little mystery (or magic) happen in your own kitchen as well.
White Bean and Bacon Soup with Carrots and Spinach, my recipe
2 cups of dry navy beans, soaked overnight*
1/2 pound of bacon, chopped
3 carrots, peeled and diced
2 cloves garlic, peeled and minced
1 cup white wine
1 tbsp. olive oil
6 cups of chicken stock, store bought or homemade
1 pkg. frozen spinach, thawed (or 1 cup fresh if you can find it)
Salt and pepper, to taste
~ In a large stock pot, saute the carrots and garlic over med-high heat, until softened (approx 5-8 minutes). Add the wine and cook until some of it has evaporated.
~ Add the beans and bacon, and cover with the stock until everything is fully covered. Bring the mixture to a boil, stir and then reduce the temperature to a low simmer.
~ Leave on the stove to simmer for 2-3 hours, or until the beans have softened. Add the spinach and season with salt and pepper
~ Serve with some nice bread and crackers, some veggies and dip or a nice side salad
~ Enjoy!
* Place 2 cups of dried navy beans in a large bowl. Fill the bowl with warm water, cover, and leave to rest overnight. Drain and use in the soup when you're ready for them. This will speed up the cooking process of the beans.
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