Wednesday, 15 June 2011

Rocket and Roses Romaine, Spinach & Cannellini Bean Soup

Kitchen Play List: Newton Faulkner ~ People Should Smile More
                                     Eve ~ Let Me Blow Your Mind
                                     Queen & Bowie ~ Under Pressure
                                     Damien Rice ~ Cannonball
                                     Melissa Etheridge ~ Will You Still Love Me
                                     Terra Naomi ~ Not Sorry

When you are having green smoothies for breakfast during the week and you are advised not to have the same one each end up with a fridge that has various green leafys hanging around. I needed to make up a soup for the rest of the weekday lunches and the one I was going to make wasn't possible due to my fresh ginger looking...well...funky! Yuck! So I grabbed two of the green leafy bags and set to work. 

It was so warm in the kitchen this morning that it seemed absurd to be making soup..even to me! But I know I feel better with a serving of soup with my salad. I wanted a light brothy soup and that is exactly what I got. Phew! lol. The spinach and the romaine worked perfectly together and the beans gave it a slight depth in texture but kept it light. When blitzed the red flecks from the chillies looked lovely...I tried to capture them in the photo but I'm fairly certain I wasn't successful. Ah well. I'm still

Rocket and Roses Romaine, Spinach and Cannellini Bean Soup
Rocket and Roses Romaine, Spinach & Cannellini Bean Soup
(Original recipe from the Rocket and Roses Vegan Kitchen) Serves 6

1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, grated
2 long red chillies, de-seeded & sliced (leave seeds in if you want heat)
1.6 litres of hot veggie stock
140g fresh baby spinach
2 romaine hearts, trimmed and chopped
1 14oz tin cannellini beans, rinsed, drained and separated into two halves
salt and black pepper to season, to taste

In a soup pan add the oil, onion, garlic, chilli and half of the cannellini beans. Saute until the onions are transparent, stirring frequently to stop the garlic catching. 

Add the stock and bring to a boil. Toss in the romaine and the spinach and seasonings. Reduce the heat and cook for 5 minutes. 

The remaining half of the beans, heat through in the microwave and when heated put to one side. 

After the cooking time, turn off the heat and with a stick blender blitz the soup until smooth. The soup will be a thin green broth with flecks of red. Add in the remaining cannellini beans and heat through and re-season to serve. 

NB: If cannellini beans aren't to your taste..chickpeas or flageolet beans would work well!