Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Bean Soup

Spanish White Bean Soup


4 cups white beans, fresh cooked or canned 
4 tablespoons olive oil
2 leeks, cleaned and chopped 
2 cloves garlic, finely chopped
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper 
1 teaspoon saffron
2 teaspoons paprika
2 teaspoons turmeric 
4 tbsp fresh parsley, finely chopped
2 cubes parve chicken consommé 
1 cup white wine 
4 1/2 cups vegetable broth
3-4 cups butternut squash, cubed 
2 cups chopped kale or baby spinach 
14oz can diced tomatoes

 

Cook white beans according to package directions, drain and set aside. 
In a large pot, warm olive oil over medium heat, then add leek.
Sauté until leek begins to wilt, then add garlic. 
Reduce heat and add salt and pepper and the spices. 
Add wine and cook until the alcohol evaporates.
Add the beans and the broth and cook for 20 minutes over medium heat. 
Add chopped kale or spinach and the tomatoes. 
Simmer for 30 minutes.

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