From the front page of my Clean Eating Magazine, January/February 2010 issue...
I haven't yet tried this recipe, but I've not been disappointed in any of the Clean Eating recipes I've tried...
Try it, and let me know what you think!
2 Tbsp olive oil
2 medium carrots (peeled, cut into 1/2 inch dice ~ about 1 cup)
1 cup fennel (cut into 1/2 inch dice)
1 cup red onion (diced)
2 large cloves garlic (finely chopped)
2 bay leaves
2 tsp fresh thyme leaves (chopped)
1/4 tsp fennel seeds (crushed)
1 1/2 cups cooked cannellini beans (white kidney beans ~ drained)
2 cups fresh plum tomatoes (peeled, seeded and diced)
1/3 cup uncooked quinoa
sea salt and fresh ground black pepper, to taste
1 cup fresh spinach (cut chiffonade*)
3 Tbsp basil (thinly sliced)
2 oz Parmigiano Reggiano (finely grated ~ about 1/2 cup), optional
In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme and fennel seeds, and cook, stirring often, until vegetables are tender, about 8 minutes. Add 6 cups of water, beans, tomatoes, and quinoa. Increase heat to high and ring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 minutes. Remove bay leaves and season with salt and pepper. Stir spinach and basil into soup just before serving in warm bowls. Garnish each with 1 Tbsp cheese, if desired.
*What is Chiffonade?
It's a technique for cutting herbs and leafy greens into long, thin ribbons:
1. Stack the leaves.
2. Roll them tightly.
3. Slice across the bundle with a sharp knife.
4. Fluff to separate ribbons.
TIP: Greens darken at their edges when cut, so use the cuttings immediately.