Our beautiful friend, Barbara McKay, always presents the best foods for any occasion. For this month, she chose the recipe shown here because while growing up, she and her family always enjoyed a warm, simply pleasurable meal on the day after Thanksgiving. After having a fabulous feast on Thanksgiving Day, with turkey and all the trimmings, everyone just wanted to go easy on the food the following day. I'm sure you know the feeling too. You feel so heavy and stuffed so you're ready for much less on Friday.
Barbara's White Bean and Spinach Soup is a light, nutritious and delicious treat that is just right for the next day. It's one of her favorites that she has continued to share with her family and friends on the day after Thanksgiving every year.
You can find her soup recipe along with so much more in her book, Coming Home: Recipes and Reflections from a Life in the Spotlight. Visit Barbara’s website, BarbaraMcKay.com to order a copy today so you can receive it in time for holiday gift-giving, or purchase one for yourself so you can make precious memories with your family and friends too while sharing great food!
White Bean and Spinach Soup
Serves 6, Prep 30 minutes (after soaking beans overnight)
Cooking Time: 1 hour
Ingredients:
1 cup dried Great Northern Beans
3 Tablespoons extra-virgin olive oil
3/4 cup white or yellow onions, chopped
1/2 cup carrots, sliced
1 1/2 cups chopped fresh baby spinach
5 cups chicken broth
1 teaspoon garlic, chopped
1 bay leaf
Salt and pepper to taste
3 Tablespoons parsley, chopped
Grated Parmesan cheese for garnish
Directions:
Place the beans in a large container and generously cover with water.
Soak overnight.
Drain the beans, reserving up 2 cups of liquid.
In a large Dutch oven, heat the oil.
Saute' the onions and carrots in the oil until tender.
Add the spinach and cook, stirring until wilted.
Add the chicken broth, bean water, beans, garlic and bay leaf.
Partially cover and simmer for 1 hour.
Remove the bay leaf.
Puree half the soup in a blender or food processor.
Return to the pot of remaining soup and mix well.
Season with salt and pepper.
Stir in the parsley.
Serve with parmesan cheese.
