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Concentrated Omega 3, 6 & 9, Many Times More Powerful
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The Best Years in Life
Healthy Recipes
French Country Bean Soup
This hearty and super tasty soup is even
better the second time around - and it
is great the first time. Using the dark
green outer leaves from sweet Savoy
cabbage, as Judy Rogers does at Zuni,
will enhance the flavor, too. So would
making a supply large enough to serve it
several times, which concentrates the
flavors of this country soup every time
you reheat it.
Ingredients:
2 Tbsp. olive oil
1 carrot, cut in half-moons
1 rib celery, sliced
1 small onion, chopped in bite-size pieces
1 small leek, chopped in bite-size pieces
3 outer leaves Savoy cabbage, rolled and cut in 1/2” strips
4 cups reduced sodium MSG-free chicken broth
1 tsp. dried thyme
1 garlic clove, chopped
2 cups squash (e.g. butternut), peeled and diced
1 can (15 oz.) chickpeas or white beans, rinsed and drained
1 cup cooked chicken cut in bite-size pieces (optional)
(As always, for the very healthiest
versions of any recipe choose organic
content as much as possible.)
Instructions:
1. Heat oil in medium Dutch oven or
large, deep saucepan. Sauté carrot,
celery, onion, leek, and cabbage until
leaves are bright green and other
vegetables start to soften, about 3
minutes. Add broth. Cover and simmer for
15 minutes.
2. Add thyme, garlic, squash and beans.
Cover and simmer 15 minutes. Stir in
chicken, if using. Ladle soup into deep
bowls and serve accompanied by toasted
slices of whole-grain French bread or
other rustic bread. (This soup reheats
well. It keeps up to 5 days, covered, in
refrigerator.)
Makes 8 servings (with chicken).
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