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Creamy White Bean Soup Seasoned with Green Chillies
by author Sally Errey, RNCP; Photos by Edmond Fong

This gourmet soup is perfect for company or as a warming soup on a winter day. A fresh herb garnish will highlight its pale green colour. You will find canned green chillies in the Mexican section of the supermarket. Be careful to look for mild or hot varieties, according to taste.

2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) vegetable stock powder
1 medium yellow onion, coarsely chopped
6 cups (1.5 L) water
1 14-oz (398-mL) can white kidney beans or navy beans, with liquid
1 4-oz (60-mL) can green chillies, drained
1/4 cup (60 mL) lime juice
1 tsp (5 mL) dried marjoram
1 tsp (5 mL) dried thyme
Sea salt and pepper to taste

In large saucepan, heat olive oil over medium heat and add onions and vegetable stock powder. Cook 5 minutes, until soft and translucent, and then add water, beans, chillies, lime juice, and seasonings. Simmer 15 minutes. Taste and adjust seasoning. Use hand blender to puree soup until smooth (or transfer in small batches to a blender). Serve warm and garnish with fresh herbs. Serves 4.

Source: alive #277, November 2005

Sally Errey, RNCP, speaks and writes about optimum health through nutrition and lifestyle. Her books include Rooibos Revolution and Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004, 2005). www.myhappytummy.com, 1-877-892-5483.