White Bean Soup with Greens and Rosemary

Inspired by Superfoods Rx, by Steven Pratt, M.D. and Kathy Matthews

"Superfoods" are foods that have been shown to improve your health and
well-being, and increase longevity. This tangy soup contains several:
Beans, green, and rosemary, all of which offer great taste and health
benefits for you and your family.

1 cup dried white beans
4 cups good-quality vegetable stock or water
1 bay leaf
1 tablespoon olive oil
2 medium carrots, scrubbed and cubed
2 red bell peppers, diced
1 medium onion, chopped
2 garlic cloves, minced
2 1/2 tablespoons low-sodium soy sauce or tamari
1 tablespoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme
Freshly-ground black pepper, to taste
Pinch of cayenne
1 bunch fresh spinach, kale, or chard, rinsed well and stems removed
3 tablespoons freshly-grated Parmesan cheese, optional

Soak beans with water to cover overnight. Drain. Combine beans, stock or
water, and bay leaf in a large soup pot over high heat and bring to a
boil. Cover, reduce heat, and simmer for about an hour and a half, until
beans are tender but still hold their shape. In a large heavy-bottomed
skillet, heat olive oil over medium heat and saute carrots and onion,
stirring, for about a minute. Add garlic and continue cooking for five
minutes, until vegetables are softened. Place vegetables in pot with
beans. Continue cooking soup 15 minutes over medium-low heat, then add
soy sauce, rosemary, thyme, pepper and cayenne and continue cookign 15
minutes more to meld flavors. Add greens and cook five minutes more (for
spinach or chard) or 10 minutes more (for kale), until greens are wilted.
Serve hot, sprinkled with cheese, if desired.
Serves 6.

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/