In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Two-bean soup with spinach, caramelized onions, and toasted ciabatta
Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, <600 Calories
2 Servings, 510 Calories/Serving
25–40 Minutes
This brothy wonder is seasoned with garlic, turmeric, and dill and packed with hearty chickpeas and kidney beans for twice the fun. Bonus: any leftover soup tastes even better the next day.
In your bag
- 1 organic yellow onion
- 1 13.4 ounce carton cooked chickpeas
- 1 13.4 ounce carton cooked kidney beans
- 4 or 5 sprigs organic fresh dill
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket turmeric spice blend (granulated garlic - ground turmeric - ground ginger)
- 1 packet vegetable broth concentrate
- 1 organic lemon
- 1 ciabatta roll
- 3 ounces organic baby spinach or other leafy greens
Nutrition per serving
Calories 510, Total Fat 18g (23% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 650mg (28% DV), Total Carb. 71g (26% DV), Fiber 13g (46% DV), Total Sugars 7g (Incl. 1g Added Sugars, 2% DV), Protein 20g
Contains:
Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and caramelize the onion
- Peel the onion and cut in half lengthwise, then crosswise into ¼-inch-thick slices. Set aside ¼ cup [½ cup] onion for the soup.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add all except ¼ cup [½ cup] onion and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until the onion is softened and caramelized, 12 to 14 minutes. Meanwhile, start preparing the soup.
2
Start the soup
- Rinse the chickpeas and kidney beans. Measure 1 cup [2 cups] of chickpeas and 1 cup [2 cups] of kidney beans; save the rest for another use.
- Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Set aside any remaining dill for garnish or save for another use.
- Coarsely chop the cilantro.
In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the remaining onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the turmeric spice blend and cook until fragrant, about 30 seconds.
Add the chickpeas, beans, vegetable broth concentrate, and 2 cups [4 cups] water and season generously with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the chickpeas and beans are heated through and starting to soften, 3 to 4 minutes.
While the soup is cooking, prepare the lemon and ciabatta.
3
Prep the lemon; toast the ciabatta
- Juice half the lemon; cut the remaining half into wedges. [Juice 1 lemon; cut the remaining lemon into wedges.]
- Cut the ciabatta in half horizontally.
Move the caramelized onion to one side of the frying pan. Place the ciabatta, cut sides down, in the pan and cook over medium heat until lightly browned, 3 to 4 minutes. Remove the pan from the heat. Transfer the ciabatta to a cutting board and cut into 1-inch-wide strips. Season to taste with salt and pepper.
4
Finish the soup
Remove the pot with the soup from the heat. Stir in the dill, cilantro, spinach, and lemon juice. Season to taste with salt and pepper.
Serve
Ladle the soup into individual bowls. Top with the caramelized onion and garnish with any remaining dill if desired. Serve the lemon wedges and toasted ciabatta on the side.
Kids Can!
- Measure the onion.
- Rinse and measure the chickpeas and beans.
- Measure the dill.
- Measure the water for the soup.
- Time the cooking.