News from the Lexington Cooperative Market
January/February 2016
LexTalk
! p u m r a w
Lexi’s Beans & Greens Soup
2 tbsp olive oil 1 yellow onion, diced 2 medium carrots, diced 3 stalks of celery, diced 3 tbsp garlic, minced 4 cups crushed tomatoes (1-30oz can) 2 cups cooked kidney beans (1-15oz can)
2 cups cooked black beans (1-15oz can) 2 cups cooked chickpeas (1-15oz can) 3 cups roughly chopped spinach 1-2 quarts vegetable broth ½ tsp kosher salt ½ tsp black pepper 1 tbsp plus 1 tsp sherry vinegar
Serves 8-10
Heat oil in a large pot over med-high heat. Add onion, celery, carrots, salt and pepper. Cook a few minutes, until vegetables begin to soften. Add garlic, cook another 1-2 minutes. Add tomatoes, kidney beans, black beans, chickpeas, spinach and 1 quart vegetable broth. Bring the soup to a simmer and cook for 15 minutes, stirring to combine all ingredients. Sample your soup, season to taste. Add more broth if necessary. Remove from heat, stir in the vinegar. Serve warm.
In sid e: Y o u r B o ar d o f D irectors , pot pi e and make your ow n b rot h !