23 March 2011

Bowtie with Fresh Greens Soup: Early Spring Recipe

Spring has sprung, but it's not exactly sandals and shorts weather. Unfortunately, we are still subject to 40 degree weather and at the worst snow, which in my world is still very soup appropriate. If you spoke to my husband he would say soup appropriateness expands all 365 days per year-which a great soup can. What makes a great soup you may ask that can last in a recipe box for a lifetime? It should be filling, lovely to look at and smell, taste good, be healthy and equally important, be easy. This recipe fits the bill.

Bowtie with Fresh Greens Soup
(adapted from Whole Foods)

3 Tbsp olive oil
3 cloves chopped garlic
1 medium organic yellow onion
4 chopped organic carrots
12 cups filtered water
1 bunch organic swiss chard
1 bunch organic dinosaur kale
1/2 lbs dried organic farfalle (bowtie) pasta
3/4 lbs organic spinach
1/2 cup mixed beans (ready to cook)
3 vegetable bullion cubes
Salt and pepper to taste

Heat the olive oil in a large pot on medium heat. Add the garlic and onion to the pot and stir until fragrant and caramelized. Add 8 cups filtered water, carrots and bullion to pot and bring to a boil, stirring the garlic and onions into the water. 

Once water is at a boil add beans, make sure water returns to a boil, cover pot and let simmer on medium low to medium heat for about one hour. When beans are soft add swiss chard,  spinach, dinosaur kale and stir. Add the remaining water and add pasta. Stir consistently. When pasta is soft, add a bit of salt and pepper to soup and stir. Serve immediately.


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