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Garlic Bean Soup

Have I mentioned that when I am stressed out, I eat a lot of garlic. 

A LOT. Like roast it up and stand over the stove so the smell seeps into your hair.

Also, I had a rotisserie chicken carcass leftover from my lazy meals last week, so, you know, broth..

This is all Marcella and Alexandra.

I just added more garlic,

and I had different beans,

and different herbs..

Makes 2 big helpings.

Ingredients:

  • 1/4 cup olive oil
  • 4 large garlic cloves, diced
  • 3 cups beans (soaked and cooked is great, but canned and drained is fine too)
  • maybe some leftover shredded rotisserie chicken, like if you picked it from the carcass
  • 2 cups chicken stock (or water)
  • cheese cheese cheese, Parmesan, grated
  • salt and pepper
  • optional bread garnish

In a nice pot, heat up the olive oil on medium and add the garlic. Cook and stir until it starts to brown just a little. Don’t leave the pot. It will burn on you so fast.

Add the beans and chicken and cook for another minute or two. Add in the stock. I added more stock than Marcela because I wanted a little heft (I have been doing a lot of swimming). Make sure you season it to your liking, and turn the heat way down so you simmer for 10 minutes or so.

Eat it with cheese.

Always.

And a chunk of bread.

And if you need help soaking and cooking beans, see Alexandra’s link. Just be sure to save that bean cooking liquid. I use it to cook quinoa and couscous and rice and make more soups..

And relax. It’s just four long years of being stressed out..

 

January 15, 2017 Comments (0) Soups

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