75 minutes
A nourishing and comforting soup made with buttery beans, shallots, turmeric, fish sauce or soy sauce, and fresh greens.
Shelled Fresh Buttery Beans
cups
cups
Minced Shallots
cups
teaspoons
teaspoons
teaspoons
Fresh Greens, loosely packed
cups
1. Start by boiling the beans and shallots
Place your beans in a medium pot along with 4 cups of water and the minced shallots. Bring the mixture to a boil over medium-high heat.
2. Add turmeric and simmer
Once your mixture comes to a boil, add in the turmeric. Lower the heat to a simmer and let the beans cook until they are tender.
3. Optionally puree the soup
If you prefer a smoother texture, you can puree the soup at this point. Carefully transfer the beans and broth to a blender or food processor and process until smooth, then return the puree to the pot.
4. Add fish sauce and salt
Add the fish sauce to the pot and adjust the seasoning with salt to taste. Bring the soup back to a gentle boil.
5. Stir in fresh greens
Stir in the fresh greens and allow them to wilt gently in the hot soup, which should take just a minute or two.
. Use cannellini beans and add chopped tomatoes. . Include carrots and celery with the shallots. . Add Tuscan kale for greens. . Season with rosemary and finish with a drizzle of extra-virgin olive oil.
. Mix beans with small pasta shapes. . Add diced tomatoes and a variety of vegetables like zucchini and green beans. . Season with Italian herbs like oregano and basil.
. Swap in black beans and add corn. . Use cilantro and lime juice for freshness. . Spice it up with chili powder and cumin. . Top with avocado and a dollop of sour cream.
. Use chickpeas and lentils as the protein. . Add diced tomatoes and celery. . Season with ginger, turmeric, cinnamon, and a pinch of saffron. . Serve with a wedge of lemon.
. Use lentils as the base. . Include ginger and garlic, and spice it with cumin, mustard seeds, and turmeric. . Swap greens for spinach. . Finish with a tadka (tempering) of ghee and dried red chilies.
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