White Bean Soup

This soup is a great base recipe for many different bean/herb combinations. It’s creamy and soothing and just what you need to warm up on snowy winter nights or days. Umeboshi vinegar is a delicious salty and tangy seasoning that pairs well with the texture of the beans.

Ingredients: 
2 cups cannellini or navy beans, soaked in water overnight

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig fresh sage

4 bay leaves

2 inch piece kombu
2 tablespoons extra virgin olive oil

1 large onion, diced

4 large cloves garlic, minced

Sea salt to taste

1 1/2 tbsp minced fresh herbs, like rosemary, thyme and oregano

2 stalks celery, diced

2 carrots, diced

1/2 a medium butternut squash, peeled and diced

1 cup diced green or Savoy cabbage

½ teaspoon black pepper
1 tsp umeboshi vinegar

4 Lacinato kale, leaves cut in thin ribbons
Extra virgin olive oil to serve
Preparation: 

Drain and rinse beans then place in a pressure cooker or large pot. Wrap and tie herbs in a piece of cheesecloth. Cover beans with 2 inches of filtered water, add the sprigs of herbs, bay leaves and kombu and bring to a boil. If you are using a pressure cooker, cover and bring to high pressure, lower heat and cook for 30 minutes. Otherwise cover pot, lower heat and simmer until beans are soft and creamy, adding water to ensure the beans are always covered.

Heat olive oil in another medium to large pot over medium-high heat; add onions and sauté until translucent. Stir in garlic and a large pinch of sea salt, cook for another couple of minutes. Add the herbs, celery, carrots, squash and cabbage; continue cooking for 5 minutes allowing vegetables to begin to soften. Pour in 1 1/2 cups filtered water and bring to a boil, lower heat, cover and simmer until vegetables are cooked. Remove lid from the beans and discard herbs, bay leaves and kombu. Pour beans and the cooking liquid into the pot with vegetables. Allow to cook for another 10 minutes or up to 1/2 an hour if you have the time, the beans should create a nice creamy base as they soften. Season with salt, pepper and umeboshi vinegar. Stir in kale leaves and cook for 2 minutes.
Ladle into bowls and drizzle with olive oil.

Servings: 
6 to 8

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