White Bean Soup Tutorial

Gather your ingredients: white beans (I used the "quick soak" method - which is to bring your beans to a boil, let them boil for two minutes, then turn off the heat, cover them, and forget about them for an hour or so...) 2 stalks of celery, some onion, some garlic (I'm out of fresh, so I used the jar), some diced tomatoes, some tahini, barley, red wine vinegar, chicken broth, and fresh spinach.


sweat out the celery and onion in about a tablespoon of olive oil. Add the garlic after a minute or two, because you never. ever. want to burn the garlic. Amen.

Add the diced tomato...stir...enjoy the smells. Yum!










Add your white beans, broth, one tablespoon of tahini, a splash of red wine vinegar, two or three cups of water, and a half-cup of barley...cover and simmer on low heat for a couple of hours, while you play with this:





shameless grandbaby plug, I know.
(Actually, I didn't get to hold him hardly at all today.)


Just before serving, wilt as much spinach as you'd like. Season with coarse salt and fresh ground pepper.
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