The other night I made the white bean and garlic soup with greens from the cookbook I reviewed the other day, Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure.
There is no photographic evidence and just one word: YUM!
I enjoyed every part of this recipe, though I modded it a bit due to time constraints and my own need to make my own directions.
Modification the first: I used a can of cannellini beans, well rinsed and simmered for about 10 minutes with the garlic and sage.
Modification the second: I used some spinach leaves sliced into approximately 1 inch strips.
Modification the third: I didn’t blend or puree. I don’t own an immersion blender and I like my soups chunky.
Verdict: This is a keeper. We both liked it and due to the caramelized onion, E ate much of it. There were only a few reject pieces of onion that he left for me to finish off. ;)
I hope to make a few more recipes and add this title to my permanent cookbook collection.