“The tree which moves some to tears of joy is in the eyes of others only a green thing that stands in the way.” - William Blake
by Gina Biber
- The Capitol Hill Times -
It seems that it takes Seattle a few months to ease into summer, like a toddler learning how to walk, yet autumn drops suddenly, and often a week before it’s due. That’s okay, it’s good to be crunching leaves and wearing thick scarves again. And while the days are becoming shorter, darker and colder, here is a soup to warm your bones as the fall chill settles back into the city:
White Bean Soup
(makes 4 bowls)
1 onion, chopped
1 garlic clove, minced
1 carrot, pealed and grated or chopped
5 cups vegetable stock
30 ounces white beans
1/2 teaspoon cumin
1/4 cup fresh cilantro, chopped
1. Heat a small amount of oil in a large saucepan and then cook the onions until they’re translucent, about five minutes.
2. Add the garlic and carrot and cook one minute more.
3. Add vegetable stock, white beans and cumin. Simmer for 30 minutes with a lid.
4. Add cilantro, mix and serve.