Great Northern Bean Soup

This humble bean hides flavorful greatness in its starchy innards.

Use whatever's in your pantry to make this easy, light and delicious soup! This can be a hearty starter, or a light main course. I've accompanied this with a compound salad or small sandwich for a filling meal, but I also enjoy it as a starter at dinner. Prep time: approximately 5 - 7 minutes to chop and prepare ingredients. You will also need pre-cooked chicken or protein of choice. Variations and substitutions below. Cook time: 15- 20 minutes. Ingredients:
1 tbsp flavorless oil 1 clove garlic, chopped 1 small shallot, diced 2 tbsp ginger, chopped Salt and pepper to taste 1 tsp ground cumin 1/2 tsp red chili flakes 1/2 cup (4 oz) cherry tomatoes, halved) quartered 15.5 oz can great northern beans. rinse before using 1/4 tsp smoked paprika (or use regular paprika) 1 cup cooked chicken, chopped (or try canned sausage or meats for easy pantry version) 1 cup kale or baby spinach 3.5 cups chicken stock (or use vegetable broth, or water)
Method:
- Over medium heat, sautee garlic, shallot and ginger in the oil. Season to taste. - Add the cumin and chili flakes, along with the cherry tomatoes. Cook for 20-30 seconds, stirring constantly. - Rinse the beans under cold, running water, and add to the pot. cook for about half a minute. - Add the chicken/protein and kale or baby spinach. Then top with the chicken stock or vegetable broth. - Bring to the boil on high heat, then simmer on low for 10-15 minutes, or until kale is tender. - Serve!
Variations and subs: I've designed this recipe to provide a savory, satisfying flavor. But here are some subs. Shallots: You can use red onions. Great northern beans: You can use any beans you have on-hand. If you're working with dried beans, soak and pre-cook those before using. Cherry tomatoes: You can use frozen vegetables. Chicken: Try this with canned sausages. Tofu would be great in this recipe, but be gentle with it. Add it after adding the stock. Ditto for fish and shellfish. If cooking with raw meats, slice the meat thinly and cook it in the oil for about a minute before adding the garlic and other aromatics. Chicken stock: You can use vegetable stock or just plain water. I'd recommend some kind of broth, TBH. Water just doesn't have the same punch :-) Enjoy! Amina