Leni's White Bean Soup

After a trip to
Snowridge Falls,
you will be ready for
a hot and hearty
country soup.






This week we have our souper grandchildren - Katie, Erin and Dan making Leni's White Bean Soup here. Katie was at a farm in Dordogne, France doing a WWOOF (World Wide Opportunities on Organic Farms) in exchange for room and board. She made this soup with Leni and thought it was sooo good. The pumpkin flavor just made it a special memory for her. You can read all about Katie and her travels on http://www.katiegoeskiwi.blogspot.com/, she had quite an adventure! You will see wonderful pictures of our soup making process, as we had the professional photographers with us. Dan & Erin have their own business in NYC http://www.goodeyevideo.com/, so enjoy the pictures. The soup is a true Weight Watcher's dream, with just 55 calories per serving. Once you have tasted this traditional country soup, it will be hard to forget it's satisfying and wholesome flavor.

Leni's White Bean Soup - Souper Katie, Erin, Dan
and Souper Sarah

This is a filling and hearty soup with pronounced flavors of vegetables, a delicious main course for lunch or supper.

INGREDIENTS
Serves 8
2 tablespoons butter
2 stalks celery chopped
2 leeks sliced 3 carrots sliced
1/4 kohlrabi diced
2 cans(14.5)s cannellini beans -- rinsed and drained
2 tablespoons pumpkins
4 cloves garlic diced
5 vegetable bouillon cubes
6 cups water
2 bay leaves
2 tablespoons fresh parsley -- chopped
2 teaspoons thyme
1 teaspoon turmeric
Salt
Pepper Dash cayenne pepper






















Dan dicing the garlic - smells so good!




Katie working the knife!

Erin slicing the carrots and making it look so easy!

This was my job - chopping the celery.

I had it made with all the soup makers working so hard!!!

Katie with the kohlrabi, I had quite a time finding the right spelling for this vegetable. Here is what the dictionary said - a cabbage of a variety with an edible turnipike swollen stem. I think it is some what like a turnip and has a mild taste. Good for a vegetable dip!

1 - Heat oil in large pan. Add leeks, celery,

carrots, kohlrabi, and garlic along with

thyme,turmeric, parsley. Cook over medium

heat for about 5 minutes, until they are soft.

2 - Add cannellini beans, pumpkin, vegetable bouillon cubs, water, bay leaves and simmer

for 10 minutes.

3 - Season with salt, pepper and a dash of cayenne pepper.

4 - Simmer for another 10-15 minutes until vegetables are cooked and seasoned through.

5 - Serve in warm soup bowls.


Erin waiting patiently waiting for soup!!!

Dan served Peruvian blue potatoes with our soup. He cut bite size pieces and put olive oil, salt, and pepper, baking at 400 in the oven. They were so colorful, plus tasty!!!

Sitting down with family and with this great meal was wonderful. What better way to connect!!! I can't thank Katie, Erin, and Dan enough for a great cooking experience! It was sheer fun!

In case you are looking to make something sweet, check out Katie's new blog

http://www.asprinkleintime.wordpress.com/.

Today we celebrate our souper grandson Will's 7th birthday! He and his family will be a guest souper on the blog soon, making Will's favorite - Broccoli Soup.

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Happy Birthday Will

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I would like to thank my followers. If you have any suggestions, questions or a favorite soup,

just leave a comment and I will get back to you.

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A thought for the week - There's no substitute for simple pleasures!

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Happy souping until we meet again!

Souper Sarah