Soup recipes - Florentine Bean Soup

2 tbsp. olive oil
1 onion, peeled and chopped
3 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1/2 tsp. dried thyme
1/2 tsp. dried sage
1 pinch dried rosemary
1 pinch cayenne pepper
1 tsp. garlic powder
1/2 tsp. ground white pepper
1/3 cup dry red lentils
1/3 cup dry green lentils
1/3 cup dry green split peas
1/3 cup pearl barley
1 cup dry white kidney beans (soaked overnight)
1/4 cup chopped fresh curly parsley
12 cups Vegetable Stock (see p. 20)
8 cups spinach, chopped and loosely packed
sea salt to taste

1. Heat olive oil over medium heat in a soup pot. Add the onion, garlic, celery and carrots. Sauté until soft.
2. Add the thyme, sage, rosemary, cayenne, garlic powder and white pepper, and stir.
3. Add the lentils, split peas, barley, beans, parsley and stock.
Serves 6


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