Italian White Bean Soup
- 1 T Vegetable oil
- 1 Onion
- 1 Celery stalk
- 2 cloves of Garlic
- 19 oz Cannellini Beans rinsed & drained
- 1 ¾ C Vegetable Broth
- ½ tsp Dry Thyme
- 2 C Water
- 1 bunch of Kale chopped
- 1 tsp Fresh lemon juice
- Parmesan Cheese grated for Garnish
- Salt & Pepper to taste
In a 4-quart pot, heat oil over med heat and cook onion & celery for 5-8 minutes. Add the garlic and stir until aromatic, about 30 seconds. Add the remaining ingredients up to the kale, bring to a boil and then simmer for 15 minutes.
With a slotted spoon remove 2 cups of the beans and then mash or puree the soup until smooth. Return the reserved beans to the soup and bring to a boil. Add the Kale and allow to wilt, about 1 minute.
Remove from the heat and add the lemon juice. Salt and Pepper to taste.
Garnish with grated cheese.
Recipe NotesThis soup is GREAT when served with crusty bread
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I love food and everything that goes with it. I have spent more than 35 years in the kitchen, enjoying every minute of it. Okay… well, enjoying nearly every minute of it.
In addition, I have disbursed nearly as many years studying Wicca, Witchcraft, and Paganism. Combining these two interests has created a Magickal path where food, spirituality play brilliantly together.
My love of whole healthy foods, and unique recipes has also lead me to help run a local teen cooking program, where I teach kids valuable life skills in the kitchen. In addition, I teach different cooking classes for adults on subjects of making the time spent in the kitchen more enjoyable and efficient, recipe creation, and how to make cooking a part of your Magickal and spiritual practice.
From this, The Magick Kitchen was born. My journey with you is about developing a spiritual experience with food, far beyond the dull habit of consumption. We have a marvelous opportunity here to take a most basic-mundane task and make it Magickal!
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