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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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It's vegan, fat free and low in calories. I've modified it a bit. The original recipe included 1/3 cup small pasta and 1 tsp mellow miso. Nutritional yeast is pretty strong so novices should add 1/2 the amount and taste the soup first. Ingredients:
2/3 cup onion, diced |
1/2 cup carrot, diced |
1/2 cup celery, diced |
2 -2 1/2 cups vegetable stock or 2 -2 1/2 cups water, divided |
1 (15 ounce) can butter beans or 1 (15 ounce) can other white beans |
1 1/2 cups swiss chard or 1 1/2 cups spinach or 1 1/2 cups other greens, washed well,and roughly chopped or 5 ounces packages frozen chopped spinach |
1/2 cup cut corn (fresh, frozen or canned) |
1 pinch turmeric |
1 tablespoon nutritional yeast flakes |
salt & freshly ground black pepper, to taste |
Directions:
1. In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
2. Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
3. Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
4. Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
5. Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
6. Taste and season with salt and freshly ground pepper, as needed.
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