When the chill creeps into the air I start thinking of squash and apples and pumpkins. All fall colors to enjoy and to eat.
But I don’t want to forget about the greens. Those grassy, fresh, vibrant colors and flavors of spring.
This recipe has all the great Springy tastes and colors, but the warmth of a soup so perfect for curling up on these chilly nights. It also utilizes vegetables that are green and springy but in season in the Fall.
You will need
- 4 cups vegetable stock
- 2 cups water
- 2 leeks, cleaned and chopped
- 2 celery stalks, chopped
- 2 cloves of garlic, chopped
- 1 pound of green beans, chopped into bite size pieces
- 1 can cannelini beans, rinsed and drained
- olive oil
Drizzle olive oil in a large pot and toss in the celery, leeks and garlic. simmer until the vegetables soften. About 10 minutes.
Pour in the stock and the water and let the soup come to a boil. Lower and let simmer for another 5 minutes or so.
Add in the green beans and the cannelinei beans and let cook for an additional 10 minutes, stirring occasionally.
We were so anxious to eat it that I didn’t get a picture of the soup nestled in bowls. But you get the idea. Top with some parmesan or a squeeze of lemon.
Keep this one in your back pocket for when the winter blues get you down.