Wednesday, July 1, 2015
Sweet Pea & Bean Soup
I am a huge fan of pea soup - I just love it!! In the past, I have especially loved it with bacon or ham. But now that I'm a vegetarian, I decided to create a super yummy pea soup, minus the meat. Peas are such a wonderful vegetable. They have anti-inflammatory properties, are full of fiber, and high in B & K vitamins. The additions of the cannellini beans also add fiber, as well as give the soup a creamy texture with no cream whatsoever.
Hope you enjoy this soup as much as we did!
1 Tbl butter (I actually use ghee - it's a clarified butter found in the Indian food section)
2 medium sweet onions, chopped
3 - 4 garlic cloves, use fresh garlic - it's so much better (better for you, too)
1 15oz can cannellini bean, drained & rinsed
1 tsp dried oregano
3 - 4 cups vegetable broth, depending on how thick you like it
16 oz bag of frozen sweet peas
zest from one lemon, grated
Kosher salt & pepper, to taste
olive oil for drizzling
Heat the butter in a soup pot. Add the chopped onions and a bit of salt. Cook for 5 - 7 minutes, until the onions have softened. Add the garlic and stir, cook a bit more. Add the cannellini beans, oregano and vegetable broth (start with 3 cups of broth, you can add more after you blend it). Bring to a simmer and cook for about 10 minutes. Add the peas (it's fine if they are still frozen) and cook for a few more minutes. Turn off the heat. Add the lemon zest and stir.
Ladle the soup into a blender. Make sure the plastic piece on the top has been removed. This is to let steam escape while you blend. Cover the open top with a fresh towel and blend until completely smooth. Season with salt & pepper to your taste. Add a little more broth, if desired. This soup is best if it is served right away, but, if you need to reheat it, don't let it boil.....just gently reheat. Drizzle with a tiny bit of olive oil just before serving (about 1/2 tsp per bowl). Serve with yummy bread.