|My version of Christine Datian’s soup|
Christine Datian’s recipe for ‘White Bean, Spinach, and
Garlic Soup’ recently appeared on page 15 in The Armenian Mirror-Spectator, and she’s asked
me to share it with you. Before posting it, I made the soup, tweaking it according
to the ingredients I had on hand. (See below)
stick-to-your-ribs, heartwarming soup as much as we did!
Just click the ‘Read More’ link for the recipe.
Northern or Cannellini beans)
thyme, to taste (dried herbs may be used instead)
flakes, cayenne or paprika
onions, celery, carrots and garlic until vegetables are golden. Add half of the
wine herbs and spices. Bring to a full boil.
until all vegetables are tender, stirring occasionally. Add more broth or
water, if necessary. Taste and adjust seasonings, if necessary.
mixer for 1 minute until desired smoothness is achieved. (Robyn’s note:
Remove the bay leaf before using the immersion blender.)
additional 5 to 10 minutes before serving.
directions but used the following ingredients:
beans with their liquid; ½ bag of frozen, chopped spinach; ½ onion-diced, 1 diced carrot, 2 small cloves
garlic; 4 cups low-sodium chicken broth, 1 heaping Tbsp. red pepper paste, a
splash of vermouth, dried oregano and basil, salt, pepper, and dash of cayenne.
The celery and bread were omitted since I didn’t have those on hand.
broth to help reduce the total cooking time to about 30 minutes. The soup was
garnished with some of the crumbled bacon.
added some leftover, cooked elbow macaroni creating Pasta Faggioli – with a
sprinkling of Parmesan cheese, of course!