Thursday, February 20, 2014

creamy white bean soup with faro



A creamy bean soup with lots of garlic and basil. I added a few tablespoons of faro to each bowl which proved a good idea, providing chewy bits throughout, but you can leave this off if you prefer. I used mizuna micro greens because of their spicy mustard flavor, but basil micro greens would be nice too.

3 1/2 cup cooked white beans
4 cups veggie broth
1 1/2 cup bean water, or water
1 yellow onion, chopped
7-8 cloves chopped garlic, I had close to 1/4 cup
1 1/2 tsp dried basil
1/4 tsp liquid smoke
1/3 cup raw cashews
3/4 ounce fresh chopped basil (a bit less than a cup)
salt and white pepper
about 1/2 cup cooked faro
mizuna micro greens & green onion

If you make your beans from scratch you'll have delicious bean water. If you use canned beans, rinse them and use regular water.
Cook the faro and set aside.
Saute the garlic, onion, dried basil, a pinch of salt and a good pinch of white pepper in a drizzle of olive oil for about 5 minutes, until the onions are softening. Add the broth and water, liquid smoke, cashews and beans and bring to a boil. Reduce the heat and cover. Simmer for twenty minutes.
Let the soup cool a bit and then blend with the fresh basil until smooth. You'll have to work in batches. Return to the stove to reheat and taste for seasoning.
Place a few tablespoons of faro into each bowl and ladle the soup over. Top with micro greens and green onion. Pairs really well with a grilled daiya cheese sandwich, or salad.



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