Not need to plan for a pot on the stove for long – this is a less-than-thirty-minute soup, full of flavor from the veggies and herbs we add to it. I love using the spice blend, Herbes de Provence, and always keep a jar of it in my spice cabinet. Herbes de Provence ts full of the flavors of the Mediterranean and definitely worth the purchase. You can find it in the regular grocery store along with other spices. Some of the other ways I use it? Its great in tomato soup, a sprinkle on cooked green veggies along with salt and pepper, or as a pop of bright flavor in salad dressing. Like Italian Seasoning, it a great way to bring a green herbal flavor to your food.
Herbes de Provence is a blend, full of good for you herbs and spices like savory, rosemary, thyme and oregano among others. Savory is an herb that we don’t use often – but it packs a delicious nutritional punch in its green leaves. Savory is related to rosemary and thyme but has its own nutrition health benefits. The leaves and tender shoots carry incredibly high-quality chemical compounds (*thymol being the most beneficial) that are known to have been anti-oxidant, disease preventing and health promoting properties. In addition, dietary fiber in this herb helps reduce LDL or bad cholesterol while increasing HDL or good cholesterol levels.
- 3 TB Extra Virgin Olive Oil, divided
- ½ Cup Chopped Carrot
- ½ Cup Chopped Fennel (or Celery)
- ½ Cup Chopped Red Onion
- ½ Tsp Sea Salt
- ½ Tsp Freshly Ground Black Pepper
- 1 TB Herbes de Provence
- ½ Tsp Red Pepper Flakes
- 6 Grated Garlic Cloves
- 6 Cups Veggie Stock
- 1 (15 OZ) Can Cannellini Beans
- About 1/2 of a (5 OZ) Clamshell Power Greens, (spinach, baby kale, tatsoi, etc.)
- 12 Slices Whole Wheat Crusty Bread
- 6 TB Shredded Parmesan
Step One
Warm 2 TB the olive oil in a stockpot and sauté the carrot, fennel or celery, onion, salt, pepper, Herbes de Provence and red pepper flakes together over medium heat until soft, about 5 – 7 minutes. Add the garlic cloves and cook and stir until fragrant about 1 minute.
Step Two
Add the veggie stock and the beans, bring the heat to a boil and reduce to a simmer, cook for about 15 minutes.
Step Three
*While the soup is simmering, toast the bread and after removing from the toaster, brush with the remaining TB of olive oil on the warm toasts. Sprinkle lightly with salt and pepper.
Step Four
After 15 minutes of simmering, add the Power Greens to the hot soup and simmer for 1 minute. Remove from the heat. Place in bowls and top with the parmesan. Serve with the toasts.
*Why heat up the oven when making toasts for soup or snacks? Just slice, toast and when you remove from the toaster use a silicone baking brush to lightly coat each side of the warm bread. Done! (And don’t forget to season the bread with salt and pepper!)