Traditional Bean & Cabbage Soup For The Bachelorette Night Win
So I am madly in love addicted to The Bachelorette and The Bachelor on ABC and I have no shame in admitting this to the world ! I love JoJo and can see her with quite a few men on the show right now. I am currently cheering for Jordan, Robby, and there is just something about Wells baby Orlando Bloom face I cannot enough of! This week Chase really surprised me though and became a front runner. That tantric yoga first date...OMG .There was such a connection and he was sooooo sweet and incredibly romantic . Lin laughs at me and says it's not realistic to fall in love in that setting and that short amount of time and then I have to remind him of our encounters years ago. That boy told me he loved me on our 4th date. We fell hard and quick minus the cameras! I am such a hopeless romantic and I love love the show. And I really want to see Chris Harrison be the next bachelor.
I love having friends over for the show and love cooking something easy and delicious! Last night we devoured a super savory healthy bean and cabbage soup. What's great about this is that it can be prepared earlier in the day and then just kept on a warm setting in a crock pot. The house will have a wonderful aroma when your guests arrive and the kitchen will be nice and clean and perfect! We do love to make our own beans vs a can bean so just remember to soak those the night before in water and then bring them to a boil and simmer them for an hour prior to making your soup!
Ingredients: (Recipe Serves 6)
Generous 1 cup dried cannellini beans, soaked overnight and drained
3 tbsp olive oil
2 red onions, coarsely chopped
4 carrots sliced
4 celery sticks coarsely chopped
2 1/2 cups veggie stock
14 oz canned chopped tomatoes
2 tbsp chopped fresh flat leaf parsley
1 lb cabbage thinly sliced
salt and pepper to taste
extra virgin olive oil to serve
1 small 2 day old ciabatta loaf, torn into small pieces (all though Lin and I do not do this part since we not into carbs at the moment)
Place the beans in a large saucepan. Cover with water and bring to a boil, skimming off any foam. Reduce the heat and simmer, uncovered for an hour or until tender
Meanwhile, heat the olive oil in a large saucepan, add the onions, carrots, and celery, and cook over medium heat for 10-15 minutes, until softened. Add the garlic and cook for 1 to 2 minutes
Drain the beans, reserving the cooking water, and add half the beans to the pan. Add the stock, tomatoes, and parsley. Season with salt and pepper to taste.
Bring to a simmer and cook, uncovered and stirring occasionally, for an additional 15 minutes.
Put the remaining beans in a food processor or blender with a little of the reserved cooking water and process for a smooth paste. Add to the soup
If using the bread, stir in the bread and a little more water if needed. The consistency should be thick. Serve immediately, drizzled with a little olive oil.
It's sooooo good! I can really eat soups in all seasons. Oh and bye Chad. So glad JoJo finally saw his true colors. He reminds me of a guy I once dated and ick. I cannot believe he lives in my current hometown of Tulsa,Oklahoma. I hope he never dates one of my friends. He is not invited to soup night !
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