Spinach Soup and my Intro (finally)

[Guest guest]

Hi everyone,

 

I'm Peter and I live in Connecticut. I've been a vegetarian or vegan

on and off for more than 10 years, but recently read Fast Food Nation

and then reread Diet for a New America and am back on the wagon, as it

were.

 

I am lucky to have lots of vegetarian and vegan friends and have

learned to experiment over the years. Recipes come and go, but

experimenting is key.

 

Here's the result of a recent raid-the-cabinet-and-see-what-happens lunch:

 

White Bean Spinach Soup

1 Bag of fresh organic baby spinach (I pick this up at the farm stand)

1 15oz can organic white beans (Trader Joe's, Wild Oats, etc.)

1-1.5 c. vegetable broth (TJ's, WOs)

Olive oil

garlic

spices

Hot sauce

 

1. Finely chop a few cloves of garlic (depending on your taste) and

sautee in olive oil over medium heat till the garlic starts to brown.

 

2. Add the spinach and stir constantly till you can't really

distinguish among the leaves -- about two minutes

 

3. Add the entire contents of the can of beans -- water and all -- and

stir with the spinach for another minute

 

4. Add hot sauce to taste. I add about a tablespoon, but it depends on

my mood :-)

 

5. At this point, the beans and spinach will look like they're about

to burn. That's when you add the broth: I add a cup of I'm looking for

something hearty, or up to two cups if I want something more soupy.

 

6. Before the broth begins to steam, add any spices you like. My

favorites are:

a. cumin

b. turmeric (I add turmeric to everything)

c. handful of red pepper

d. celery salt

e. chili powder

f. paprika

 

7. Let the whole concoction simmer for about five minutes.

 

Remove from heat, and serve with a big hunk of hearty bread.

 

I know it's nearly summer, but I'm still hooked on this stuff, I just

can't get enough.

 

Alternates:

1. Any leafy green can be substituted for spinach, but it must be fresh.

2. In place of broth, I've used coconut milk a few times. Completely

different dish, and requires more spices, but just as delicious.

 

More recipes to come as I find succes in the kitchen.

 

Enjoy,

 

Peter

[Guest guest]

Thank you Peter , lovely soup of spinach.I add little plain milk to spinach

while cooking as it retains its green color & cooks faster. thank you.

 

Peter <peterturco wrote: Hi

everyone,

 

I'm Peter and I live in Connecticut. I've been a vegetarian or vegan

on and off for more than 10 years, but recently read Fast Food Nation

and then reread Diet for a New America and am back on the wagon, as it

were.

 

I am lucky to have lots of vegetarian and vegan friends and have

learned to experiment over the years. Recipes come and go, but

experimenting is key.

 

Here's the result of a recent raid-the-cabinet-and-see-what-happens lunch:

 

White Bean Spinach Soup

1 Bag of fresh organic baby spinach (I pick this up at the farm stand)

1 15oz can organic white beans (Trader Joe's, Wild Oats, etc.)

1-1.5 c. vegetable broth (TJ's, WOs)

Olive oil

garlic

spices

Hot sauce

 

1. Finely chop a few cloves of garlic (depending on your taste) and

sautee in olive oil over medium heat till the garlic starts to brown.

 

2. Add the spinach and stir constantly till you can't really

distinguish among the leaves -- about two minutes

 

3. Add the entire contents of the can of beans -- water and all -- and

stir with the spinach for another minute

 

4. Add hot sauce to taste. I add about a tablespoon, but it depends on

my mood :-)

 

5. At this point, the beans and spinach will look like they're about

to burn. That's when you add the broth: I add a cup of I'm looking for

something hearty, or up to two cups if I want something more soupy.

 

6. Before the broth begins to steam, add any spices you like. My

favorites are:

a. cumin

b. turmeric (I add turmeric to everything)

c. handful of red pepper

d. celery salt

e. chili powder

f. paprika

 

7. Let the whole concoction simmer for about five minutes.

 

Remove from heat, and serve with a big hunk of hearty bread.

 

I know it's nearly summer, but I'm still hooked on this stuff, I just

can't get enough.

 

Alternates:

1. Any leafy green can be substituted for spinach, but it must be fresh.

2. In place of broth, I've used coconut milk a few times. Completely

different dish, and requires more spices, but just as delicious.

 

More recipes to come as I find succes in the kitchen.

 

Enjoy,

 

Peter

 

 

 

 

 

 

NEELMANI.

 

 

 

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Here's a solution!

 

 

[Guest guest]

Welcome, Peter And thank you for the recipe - I especially

appreciate that it is vegan (not because this is a vegan group

OR that we require vegan recipes here, but because that's how my

dh and I eat and it looks like a recipe we would like to try!).

 

Yes, Fast Food Nation and Diet for a New America are MOST

persuasive, aren't they! I also just finished reading Campbell's

The China Study yesterday - and that is a real eye opener. So

many good things being written about vegetarianism and veganism

now - about time, I'd say LOL

 

I've put your lovely recipe in the Files - under Soup, of course, in

the Spicy folder

 

Looking forward to hearing more from you!

 

Best love, Pat (Group Owner)

[Guest guest]

On 5/22/07, Peter <peterturco wrote:

>

> White Bean Spinach Soup

 

Hi, Peter! I tried a variation on your soup this week, using

black-eyed peas. Thanks for sharing it; it was very tasty!

 

Sparrow