Winter is usually a time when things slow down. It’s cold outside and the holidays mean spending time inside with family and friends, cozied up by a fireplace with a good book to read. But, it hasn’t quite been like that for me. The end of the year has been crunch time at work. I already have long days because I commute about an hour each way on the train, but most nights I’ve even been working when I get home at night. Everyone wants projects finalized by the end of December, so I’m feeling overextended and overwhelmed.
Luckily, I’m heading on vacation the day before Christmas so I can spend time with family at home and then head to Oaxaca to visit Daniel. So excited!
Times like these call for warm and soothing soup. During the winter I am naturally drawn to more carby foods like bread, cookies, and cakes, so I make a point to get in my veggies as much as I can. This white bean soup is filling and hearty, while still being light and fresh with lots of greens.
Use the recipe as a guideline, but throw in any veggies you have or even add in shredded chicken. Sky’s the limit!
What will you do at the end of the year to wind down and relax?
- 4 cups of broth (chicken or vegetable)
- 2 15 oz. cans of white beans (like Great Northern Beans)
- 4 cups packed mixed greens (i.e. escarole, swiss chard, kale, spinach, etc)
- 1 cup chopped carrots
- 2 tablespoons tomato paste
- salt and pepper, to taste
- garnish: fresh cilantro, radishes, lime slices
- Add all ingredients to a large pot and simmer on low for 30 minutes.
- Serve hot and garnish with fresh cilantro, radishes, and lime slices (optional).