When you cook any bean, I recommend cooking enough for two or three meals. Have a plan for using them so the family doesn’t think they are eating the same meal every evening.
Great Northern white beans are a creamy, almost sweet bean that blends with so many flavors. You can be creative and work with what you have in your garden or in your veggie drawer. Here is one very quick and simple soup idea. To feed four people, you will need four cups of cooked white beans (cooked in bone broth or a rich vegetable broth, of course). If you have a pot of broth on (and we nearly always do) just dip out three cups of very hot broth and you are almost finished making this soup.
The recipe below calls for shredded garland chrysanthemum because that is the green I had on hand. It’s a Japanese green used in salads and stir fry dishes. It falls in the mid-range for flavor and bite. You could use any green of your choice just make certain you like the flavor of the green because it becomes important to the flavor of the soup.
If you are planning to make enough soup for more than one day, add the greens to the soup you plan to serve today. The color will be bright and inviting. By tomorrow, with time and reheating, the green gets dark and brownish. The soup still tastes good, but the presentation is lacking.
Enjoy your soup with a piece of buttered sourdough toast.
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