Its many textures, rich broth, and filling ingredients, make it one of my favorite winter soups.
It’s buttery texture comes from the red palm oil (or you could use grass-fed, organic, butter) and the fact that the somewhat delicate white bean is cooked directly into the broth of the soup.
The red palm oil gives it a plant based buttery taste and an incredibly lovely golden color! If you want to try Red Palm Oil, be sure to get it from a company that is diligent about sustainable growing and harvesting practices. I like Nutiva brand.
- 1/2 large white onion, chopped
- 3 cloves garlic, minced
- 3 stalks celery, chopped
- 2T olive oil
- 2T red palm oil (or butter, or ghee)
- 3 cups navy beans (great northern white beans or cannellini beans would be tasty too), soaked over night. (Could also use canned beans)
- 1 tsp oregano (dried)
- 1 bay leaf
- About 3 cups dried Egg Noodles (optional)
- 12-15 brussel sprouts, halved
- Two large handfuls fresh spinach
- Lemon Juice (for garnish)
- Parsley, finely chopped (for garnish)
- salt and pepper to taste
- Sauté onions , garlic, celery in a bit of olive oil until aromatic. Then add the red palm oil. Sauté a few minutes longer.
- Add soaked beans and 8 cups of water. Cook on medium - high for about 30 minutes. Add some salt, pepper, oregano and bay leaf. Cook an additional 30 minutes, until beans are tender.
- (If using canned beans use only 6 cups of water and include some of the liquid from the can of beans, cook for about 15 minutes before proceeding to step three.)
- If adding noodles Once beans are tender, add a couple of large handfuls of egg noodles (any noodle would be delicious!) Cook for about 8 minutes until noodles are al dente.
- Add halved brussels sprouts, and simmer until they turn a bright vibrant green. About two minutes.
- Add spinach, and remove the soup from heat.