Souper Tuesday May 10: Spinach and Portuguese White Bean Soup

1 cup chopped onions
2 garlic cloves, minced
2 tablespoons olive oil
1 medium red or yellow bell pepper
1 bay leaf
pinch salt
1/2 teaspoon ground fennel
1 medium potato, scrubbed
1 tablespoon fresh lemon juice
2 tablespoons dry sherry
8 oz. fresh or frozen chopped leaf spinach
2 cups low-sodium vegetable stock
15.5 oz. no salt added cannellini beans, undrained
black pepper to taste
chopped fresh parsley for garnish

In a soup pot, saute the onions and garlic in the olive oil, stirring often, for about 5 minutes until the onions soften. While the onions saute, chop the bell pepper.

Add the bay leaf, salt, fennel and bell pepper to the pot and continue cooking for about 5 minutes, stirring regularly.

Cube the potato and add to the pot along with the sherry, lemon juice, greens and stock. Cover and simmer 20 minutes or until the potatoes and greens are tender.

Stir in the beans and gently reheat. Add black pepper to taste and garnish with fresh parsley.

Quick and Spicy Rotisserie Chicken and Black Bean Stew

Serves 4
Start to Finish: 20 Minutes

1 tablespoon olive oil
1 small yellow onion, chopped
1 stalk celery, chopped
2 medium carrots, scrubbed and chopped
3 cloves garlic, minced
2 tablespoons chipotles in adobo sauce, finely chopped, sauce included
2 cups low sodium chicken stock, hot
15 oz. can black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups shredded chicken from a rotisserie chicken
2 tablespoons lime juice

Toppings:
1/2 large avocado, cubed
1 medium tomato, cubed or salsa
1/2 cup cilantro leaves
lime wedges

In a large, heavy pot over medium-high, heat the oil. Add the onion, celery and carrots and cook until starting to get tender (about 3 minutes).

Add the garlic and chipotles, stir until fragrant (about 1 minute).

Add the stock, water, beans, corn and chicken and bring to a simmer. Reduce the heat to medium-low and simmer 10 minutes.

Stir in the lime juice.

Ladle into serving bowls and top with avocado, tomato or salsa, and cilantro.  Lime wedges on the side.