Gastro 101: White bean soup

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:

Gina Biber / The Capitol Hill Times

White Bean Soup 

Ingredients
(makes 4 bowls)
olive oil
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

Directions
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.