The Foodist: Zingy Peas and Great Northern Bean Bowl

Mise en place of all. of the ingredients for this hearty soup

This soup is a delightful, tasty, and filling surprise. It is full of nutrients and flavor, and the tile is right on with the zing! supplied with fresh peas, ginger, and lemon. The leeks, garlic, miso, half and half, and great northern beans create a rich, crunchy, and flavorful broth that makes for a delicious and luxurious mouthfeel.

INGREDIENTS

• 1/2 thumb-sized piece of ginger, minced

• 3 garlic cloves, minced

• 1 medium leek, diced

• 200g (7 oz) baby spinach

• 300g (10.5 oz) frozen petit peas

• 120g(1/2 cup) half and half

• 150g (2/3 cup) vegetable stock

• 570g/20oz jar (400g/14oz drained weight) great northern beans, drained

• 3 Tbsp nutritional yeast (I rarely have this on hand and sub cashews or crushed almonds)

• 1 Tbsp white miso paste

• juice 1/2 lemon

• olive oil, salt, pepper

DIRECTIONS

1. Heat a glug of oil in a non-stick pan over medium heat. Add ginger, garlic, and leek, cooking until the leek softens.

2. Stir in spinach, frozen peas, vegetable stock, and half and half. Let cook until the peas are tender and the spinach is fully wilted.

3. Add the butter beans and stir well.

4. Turn off the heat and mix in the miso paste, nutritional yeast, and lemon juice.

5. Season to taste with salt and pepper, then drizzle with olive oil.

NOTES

Serve with quinoa, brown rice, or seeded sourdough. We used Jolie Curry’s splendid sourdough bread.