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Five-Step Spicy Carrot White Bean Soup

Hey friends,

I've settled into my home for the next seven weeks, and have started cooking again. I made a pretty yummy soup for lunch today, and have had several requests for the recipe, so you'll find it below. I'll post a larger update about my new environment in the next few days or so. Pofta Buna!



Spicy Carrot White Bean Soup
(serves 2 hungry people, includes leftovers for breakfast with an egg the next day)

1 clove garlic, minced

1 spicy chili pepper, minced, or a half tablespoon of chili flakes, or to your liking

1 red onion, minced

2 carrots, sliced in half lengthwise and chopped into thin (about 1/8 inch-ish) half moons

2 14oz cans white cannellini beans, or cooked ahead of time*

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1. Add a little water or oil to a pot over medium heat

2. Add garlic and onion, saute for a few minutes, then add chili and carrots

3. Cover and cook until carrots are soft, about 5 minutes

4. Add beans in juice, more water if necessary, heat thoroughly

5. Serve with ground black pepper and crunchy toast

*To cook dried beans ahead of time:
- Soak beans in water for 24 hours
- Drain, add water to cover the beans by at least 2 inches, and cook on high heat
- Add two cloves smashed garlic, black peppercorns, a half teaspoon salt or more to taste
- When the beans start to boil, cover and put on low flame for about 2 hours, stirring every once in a while, adding more water if needed, scooping out foam when necessary
- Try five beans- if none are crunchy, take off heat, otherwise cook a bit longer
- When finished, store in their broth (don't throw that liquid gold away!)


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