Dana Slatkin

White Bean Soup with Leeks, Potatoes and Green Olives

White Bean SoupDo you ever get the feeling the curtain’s up and the show has started without you? The New Year is off and running, and already it feels like I can’t catch up. I tell myself the vacation is over; the lazy mornings and late-night movies will have to wait awhile. I need to get organized, get inspired…get cooking.

The other day, while sipping my morning latte, I glanced down at my lap and found just the incentive I needed, hanging over my pants. Gasp. Holiday belly.

It was the motivation that got me to embrace my stove again. Since I’ve never had the patience for dieting, my thoughts turned to soup. I was craving something flavorful and nourishing, a one-pot meal that would ease me back into the grind while staving off my appetite for last year’s indulgence.

I found a recipe for a vegan White Bean Soup that sounded promising but, after soaking the beans overnight and cooking for two hours, there had to be a quicker fix. So I substituted canned beans, added some potato for body, and threw in a Parmesan rind to deepen the flavors. It was so satisfying, I decided to test it at a family dinner, and the compliments were unanimous.

So soup’s officially on in my house. I’m back in my kitchen. And the belly? It was just a little post-holiday bloat.

This soup begs for a hearty Winter Chopped Salad and a light dessert, such as Pumpkin Coconut Soufflé or Black Bean Brownies.

Go ahead…motivate! Enter the January cooking contest for a good chance at winning some useful kitchen prizes!

Photo credit: twinklingalong.blogspot.com

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