Italian White Bean Soup
This is a recipe that is versatile for all members of the family, it can feed a family member with a feeding tube by blending a portion of it in a Vitamix blender. Although it is vegan, a vegetarian can add grated Parmesan cheese to it and a meat eater can add Italian sausage to this recipes.
Cook time: Crock Pot 6-8 hours
Ingredients
16 oz. Package dried Great Northern Beans, soak covered in water overnight
1-tab olive oil
1 med onion
3 cloves of garlic
4 carrots
1 fennel bulb
1 can low sodium diced tomato or a package of fresh tomatoes
1 Bay leaf
½ teas thyme
1 teas oregano
½ teas black pepper
1 tea red pepper flakes
2 handfuls of fresh spinach
5-10 fresh basil leaves on top of each bowl
Instructions
1. In a large pot add 16 oz of white Northern beans cover with water at least a few inches over and let sit overnight. I believe in soaking beans overnight to remove some of the enzymes that cause intestinal upset and it produces tender beans. If beans don’t bother your stomach you could skip this step because we are using a Crock Pot.
2. In the morning drain the water and rinse the beans put back into the pot and cover with vegetable broth add red pepper flakes, garlic, and bay leaf bring to a boil
3. Add ½ c water to crock pot and turn up on high
4. Once beans have boiled remove from heat and pour into crock pot
5. Start cutting up the vegetables
6. Cook vegetables (except Spinach) in oil for four minutes
7. Add vegetables to Crock Pot cook on low for 6-8 hours
After beans and veg are cooked in slow cooker on low for 6-8 hours, before serving add;
A couple handfuls of fresh organic spinach
And a sprig of fresh basil 5-6 pieces chopped
Cook until soft but still bright green
*If adding fresh tomatoes do that along with the fresh spinach. I like to use both, the fresh as well as the can.
*optional you can take out portions for members of the family that are not vegan
*You can add shaved Parmesan flakes for the vegetarian in the family
*Italian sausage cut up for the meat eaters
I love using a crock pot because if you know you are going to have an especially busy day, you can prep the vegetables the night before and in the morning drain and rinse the bean’s and put beans, vegetable broth and vegetables in the Crock pot before you leave for work and when you get home you have a hot dinner ready just add spinach and you can have a fresh pre- prepared bag salad with it and you have easy clean up at the end of the long day.
Also, as you may know if you read my book or are following me on You Tube (Better Brain Healing) you can put individual Ziploc 1 PT Twist-n-Loc containers. They are perfect for one serving and you can stack them in the fridge or freezer label and date them and put them out to take to work for lunch.
And if you have a tube feeding member of the family as we did, you can blend some up in a Vitamix blender and store to feed through a feeding tube.
Enjoy and God bless you on your healing journey!
1. In a large pot add 16 oz of white Northern beans cover with water at least a few inches over and let sit overnight. I believe in soaking beans overnight to remove some of the enzymes that cause intestinal upset and it produces tender beans. If beans don’t bother your stomach you could skip this step because we are using a Crock Pot.
2. In the morning drain the water and rinse the beans put back into the pot and cover with vegetable broth add red pepper flakes, garlic, and bay leaf bring to a boil
3. Add ½ c water to crock pot and turn up on high
4. Once beans have boiled remove from heat and pour into crock pot
5. Start cutting up the vegetables
6. Cook vegetables (except Spinach) in oil for four minutes
7. Add vegetables to Crock Pot cook on low for 6-8 hours
After beans and veg are cooked in slow cooker on low for 6-8 hours, before serving add;
A couple handfuls of fresh organic spinach
And a sprig of fresh basil 5-6 pieces chopped
Cook until soft but still bright green
*If adding fresh tomatoes do that along with the fresh spinach. I like to use both, the fresh as well as the can.
*optional you can take out portions for members of the family that are not vegan
*You can add shaved Parmesan flakes for the vegetarian in the family
*Italian sausage cut up for the meat eaters
I love using a crock pot because if you know you are going to have an especially busy day, you can prep the vegetables the night before and in the morning drain and rinse the bean’s and put beans, vegetable broth and vegetables in the Crock pot before you leave for work and when you get home you have a hot dinner ready just add spinach and you can have a fresh pre- prepared bag salad with it and you have easy clean up at the end of the long day.
Also, as you may know if you read my book or are following me on You Tube (Better Brain Healing) you can put individual Ziploc 1 PT Twist-n-Loc containers. They are perfect for one serving and you can stack them in the fridge or freezer label and date them and put them out to take to work for lunch.
And if you have a tube feeding member of the family as we did, you can blend some up in a Vitamix blender and store to feed through a feeding tube.
Enjoy and God bless you on your healing journey!