I have a tiny fridge so I need something I can put in my chest freezer and microwave portions of it to put in a thermos. I’m hoping for minimal prep work, though I have a Vitamix if that helps. I already eat the same thing every day, that I buy from work for 6 dollars. Not ideal. I’m thinking I can bring the soup and some crackers or something.

  • @HenryHashbrown
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    1 year ago

    I’ve been digging this bean soup lately. I know it seems a bit intimidating looking to the ingredient list, but if you don’t have something skip it. It’ll be fine, the beans, broth and greens are the star of the show here. And don’t stress about what kind of or how much greens, I’ve used collared greens, spinach and kale. Just tear them into thumbnail size pieces and toss it in, simmer till soft. They should be the last thing you add except for the totally optional lemon juice. I e never once made this recipe with basil or ginger and it’s still good AF with a good leftover quality. An easy recipe that’s hard fuck up. Enjoy

    Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter.

    INGREDIENTS

    Yield: 4 servings

    3tablespoons olive oil

    1large onion, diced

    1large carrot, diced

    1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens

    1tablespoon tomato paste

    ¾teaspoon ground cumin, plus more to taste

    ⅛teaspoon red-pepper flakes, plus more to taste

    ½pound ground turkey

    3garlic cloves, minced

    1tablespoon finely grated fresh ginger

    1teaspoon kosher salt, plus more to taste

    1quart chicken stock

    2(15-ounce) cans white beans, drained and rinsed

    1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination

    Fresh lemon juice, to taste

    PREPARATION Step 1 Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

    Step 2 Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.

    Step 3 When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

    Step 4 Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

    Step 5 Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)

    Step 6 Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.