Spinach and White Bean Soup
Snow came to Pittsburgh. Low temps. There was even more snow in Ohio so I stayed in Pittsburgh. Driving didn’t make sense. Fortunately, the new oven and stove were motivational. I baked oatmeal cookies and made this soup, and Sunday made Aunt Rhea’s BBQ recipe, and baked a 6 layer cake. It ‘s sitting on a cake stand in the dining room waiting for me to photograph it. Tomorrow. No specific recipe just the regular start of simply sautéed onion, garlic and carrots and celery. Added water and salt and pepper. Let it simmer on the stove. I used the immersion blender just a bit to thicken the broth but left chunks of carrots so it wasn’t purée. (Easy to overdo with that device). Then I added a can of drained cannellini beans and some baby spinach to finish the soup. I am sure there are fancier recipes or more detailed but I knew I wanted a non-tomato one and what ingredients I had on hand so just made it. Our neighbor had given a gift at Christmas – a cylinder of delicious Manchego cheese and I warmed some Pane Italiano from Breadworks Bakery. No school Monday so I look forward to reheating the soup for lunch!