Spring Vegetable and Bean Soup

Hi, remember me? I used to blog, and then I started working far too much! I don't have a day off until Sunday, and I will have worked 13 days in a row at that point. When it rains, it pours, right? Between school, babysitting, and the Chopping Block I've been going non-stop. I have managed a couple good meals when I've had a brief quiet moment at home... but I can't take any credit for this one. I had to work from 8 am to 7 pm on Sunday, so Joe volunteered to cook dinner. I love when he does that! It is so nice to come home to a warm and freshly made meal like this after such a long day of work.

I love that this soup was so healthy, but still satisfying. I had eaten chips with guacamole and gougeres for lunch (busy day at work!), so I was dying for a healthy meal for dinner. This soup replaced all the nutrients I'd been lacking during the day, and gave me energy to help Joe bottle our latest batch of homebrew before hitting the sack. I think the only change Joe made was extra seasoning at the end-- extra salt and acid was needed to kick up the flavor. A fantastic soup for this time of year, as we slowly transition to springtime weather.

Spring Vegetable and Bean Soup

from Jamie's Food Revolution by Jamie Oliver

2 carrots

2 celery stalks

2 medium onions

2 cloves of garlic

1 3/4 quarts vegetable stock

olive oil

1 15 oz can cannellini beans, drained and rinsed

2 cups cauliflower florets

2 cups broccoli florets

7 cups (7 oz) spinach leaves, roughly chopped

2 large ripe tomatoes, quartered

sea salt and freshly ground pepper

extra virgin olive oil

Peel and slice the carrots. Chop the celery and onion, and peel and dice the garlic. Put the broth in a saucepan and heat until boiling. Put a large saucepan on medium heat and add 2 Tbsp olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 12 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

Add the boiling broth to the vegetables in the pan. Add the cannellini beans, cauliflower, broccoli, and tomatoes. Stir well, and bring the soup to a boil. Reduce the heat and simmer for 10 minutes with the lid on. Add the spinach right before serving, and cook for 3o seconds. Remove the pan from the heat. Season with salt and pepper (and some white wine vinegar if you want), and ladle the soup into bowls. Finish the soup with a drizzle of olive oil, and serve with garlic bread.