See that blue bowl in the picture above? I can safely say it’s one of the strongest bowls in the world–as is my entire multicolor collection of Fiesta Dinnerware. Want to know how I can tell? Lately, when I’m away and there are dirty dishes in the sink, Remy, our big 70-pound goldendoodle lifts the dishes out of the sink and licks them clean. So when I come home I find the dish, intact, somewhere on the floor. He has yet to break a single one of them! Of course I’ve been trying to minimize occasions where I leave dishes in the sink when I’m not at home (for the sake of his teeth), but it’s pretty darn impressive. I’d like to register for more neutral tableware when we get around to that (secretly can’t wait!), but I’m not sure anything else could possibly stand up to the Jaws of Remy.
Speaking of registering, if anyone has any insight as to whether it’s better to register at Sur La Table or William Sonoma for kitchen stuff, please please please share it with me. I’ve read pros and cons about both and am completely torn. (I’m still in shock that we actually get to go through this process and am already so, so grateful.)
So let’s talk soup. This is a reallllly basic recipe you can whip up during the week that’s totally packed with veggies and beans. (I had to balance out Sunday’s dinner and all of the leftovers we’ve been eating.)
I learned a little trick from my sister (thanks L!) that made a huge difference in my soup making that I’ll now pass on to you: Don’t drain and rinse all of the beans. Adding some of the liquid that’s in the beans gives it a little bit of thickness/starchiness so the broth isn’t totally watery. I’m the first one to wave the red flag and exclaim “What about the sodium!? What about the BPA!?” So hear me out. Number one: Buy beans in BPA-free packaging. Next, use low-sodium vegetable broth, no-salt added tomatoes and don’t add any additional salt while cooking. You won’t need any anyway!
White Bean & Vegetable Soup
About 3 Tbsp olive oil
1 onion, chopped
4 carrots, peeled and diced
4 cups low-sodium vegetable broth
2 (15 oz) cans Great Northern Beans (see instructions below regarding draining & rinsing)
1 (14.5 oz) can diced no-salt added tomatoes
1 bunch green chard, ribs removed and cut into pieces (or other green such as baby spinach, collard greens, or kale)
Freshly ground black pepper
Heat oil in large pot over medium-high heat. Add onion and carrot and saute until vegetables soften, about 10 minutes. Add vegetable broth. Drain and rinse one can of beans and add to soup. With the other can, add about 1/2 to 3/4 of the contents of the can (including liquid) into the soup. Drain and rinse the rest and add beans to soup. Add tomatoes. Bring to a boil. Reduce heat to simmer and cook, uncovered, about 25 minutes, stirring occasionally. Add greens and cook about 5 minutes more until wilted. Add freshly ground black pepper, to taste, just before serving.