Spanish White Bean Soup
4 cups white beans, fresh cooked or cannedÂ
4 tablespoons olive oil
2 leeks, cleaned and choppedÂ
2 cloves garlic, finely chopped
1 teaspoon kosher salt
1 teaspoon fresh ground black pepperÂ
1 teaspoon saffron
2 teaspoons paprika
2 teaspoons turmericÂ
4 tbsp fresh parsley, finely chopped
2 cubes parve chicken consomméÂ
1 cup white wineÂ
4 1/2 cups vegetable broth
3-4 cups butternut squash, cubedÂ
2 cups chopped kale or baby spinachÂ
14oz can diced tomatoes
Â
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.
