Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 bunch tree spinach, chopped (about 4 cups)
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the thyme, smoked paprika, salt, and black pepper.
4. Add the vegetable broth and white beans and bring to a boil.
5. Reduce the heat and simmer for 10 minutes.
6. Add the tree spinach and simmer for an additional 5 minutes.
7. Remove the pot from the heat and let it cool slightly.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and stir in the parsley and lemon juice.
10. Reheat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 225
Fat: 4g
Carbohydrates: 36g
Protein: 12g
Fiber: 10g
Sodium: 1130mg
Substitutions for ingredients:
- Olive oil: Can be substituted with any other cooking oil.
- Vegetable broth: Can be substituted with chicken or beef broth.
- Tree spinach: Can be substituted with regular spinach or kale.
- Lemon juice: Can be substituted with lime juice.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Top with croutons or grated cheese for added texture.
- Use different spices, such as cumin or coriander, for a different flavor profile.
Tips and tricks:
- Be sure to rinse the white beans before adding them to the soup to remove excess sodium.
- Use an immersion blender for easier cleanup.
- Adjust the seasoning to taste before serving.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup over low heat on the stove or in the microwave until warmed through.
Presentation ideas:
- Serve in individual bowls with a drizzle of olive oil and a sprinkle of fresh parsley.
Garnishes:
- Croutons
- Grated cheese
- Fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tree spinach, also known as chaya, is a leafy green vegetable commonly used in Mexican and Central American cuisine.
Flavor profiles:
- Earthy
- Smoky
- Savory
Serving suggestions:
- Serve hot as a main course or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A