Description
Not only is this soup fulfilling, it’s a great way to incorporate fresh produce into your life.
Ingredients
Scale
- 1 can cannellini beans, rinsed
- 1 cup navy beans, rinsed
- ½ cup grapeseed oil, divided (¼ cup)
- ¼ cup dried mint
- ½ tsp ground turmeric
- ½ medium yellow onion, thinly sliced
- Saffron threads soaked in 2 tbsp hot water, additional for garnish
- 3 cups vegetable stock
- 3 cups (8 ounces) spinach, chopped
- 2 cups baby kale
- 1 cup parsley, finely chopped
- 2 scallions, chopped, separate green and white parts
- Kosher salt and freshly ground black pepper, to taste
- 8 oz dried pasta fettuccine or bucatini
- Yogurt, for garnish
Instructions
- Heat a small saucepan over medium heat. Add half the oil (¼ cup) and swirl to coat the bottom of the pan. Stir in the dried mint and remove from the heat. Set aside.
- In a medium skillet, heat the remaining ¼ cup of oil over medium-high heat. Add the turmeric, onions and white parts of scallions and cook until softened and golden, 10 to 12 minutes.
- Add saffron water and threads, reserving a few for garnish into the vegetable stock, add cannellini beans, navy beans, and scallions, return to a light simmer.
- Meanwhile, bring a large pot of salted water to a boil. Add the dried pasta and cook until al dente, 8-10 minutes. Drain the pasta and add to the soup. Turn the heat to medium and cook a few minutes until pasta is completely cooked. Add spinach, kale, and scallion until slightly wilted. Stir in 1 tablespoon of the mint oil and season with kosher salt and freshly ground pepper. Remove from heat and add parsley.
- Adjust the seasoning as needed, then divide between bowls. Garnish with the yogurt, mint oil, and remaining saffron water and threads, then serve.