Be well soup
Recipe by Courtney Glantz
6 celery stalks, cut into 1 & 1/2 inch chunks
3 carrots, peeled, and cut into 1 & 1/2 inch chunks
1 large onion, cut into 1 inch chunks
6 cloves garlic, peeled and smashed
1 TBS fresh rosemary, minced
salt & pepper
olive oil
6 roma tomatoes, cut in half vertically
1 TBS fresh thyme, minced
6 cups chicken stock
1 15 oz can cannelini beans, drained, rinsed, and smashed with a potato smasher or back of a spoon
1 15 oz can cannelini beans, drained, rinsed and left whole
3 cups fresh spinach, roughly chopped
fresh basil, roughly chopped
Prep. Time → 10 min
Cook Time → 45 min
1. Preheat your oven to 425 degrees.
2. On one baking sheet lined with foil, toss your celery, carrots, onion and garlic with salt, pepper, olive oil and the rosemary.
3. On another baking sheet lined with foil, line up your tomatoes and sprinkle with salt, pepper, olive oil, and thyme.
4. Roast both trays for 30-40 minutes until tender and slightly browned. Allow to cool.
5. Process all vegetables in a blender or food processor and dump into a large soup pot. Add in your chicken stock, smashed beans and whole beans. Bring to a simmer.
6. Stir in your fresh spinach and basil and continue to simmer. Season to taste with salt and pepper.
starters, soup February 23, 2016 19:47
Author a-life-from-scratch.com/
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