Tuscan White Bean Soup

How to turn a can of beans into a healthy, hearty meal..


Recipe serves two

1 BPA-free can of organic cannelloni beans, drained, liquid reserved
1/4 head organic green cabbage, cut into large dice
3 large cloves organic garlic, coarsely chopped
2 inches mid-section organic leeks, sliced
2 stalks organic celery, leaves included, sliced
1 organic carrot, diced
3 inches Spanish chorizo, sliced
3 tablespoons fresh sage

olive oil
pastured butter
chicken stock
marjoram, parsley, sea salt and cracked pepper

Heat olive oil in a heavy skillet over medium heat. Add cabbage and cook until browned, about 2 minutes.

Add 1 tablespoon pastured butter, carrots and celery and sauté 2 minutes.

Add garlic, chorizo and leeks and sauté 2 minutes more.

Add beans and enough chicken stock and reserved liquid to almost cover.  Adjust seasoning with salt and pepper, reduce heat and simmer for 20 minutes.

Meanwhile, fry slices of crusty bread in pastured butter with marjoram and parsley.

Ladle soup into bowls and garnish with parsley and bits of roasted red pepper, serve with warm croûtons.

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