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, Vegan, No Added Sugar
2 Servings, 690 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 cup cooked chickpeas
- 1 cup cooked kidney beans
- 4 or 5 sprigs organic fresh dill
- 4 or 5 sprigs organic fresh cilantro
- 1 organic lemon
- Sunbasket soup seasoning blend (granulated garlic - turmeric - dried dill)
- 2 ciabatta rolls
- 3 ounces organic baby spinach or other leafy greens
Nutrition per serving
Calories 690, Total Fat 19g (24% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 860mg (37% DV), Total Carb. 107g (39% DV), Fiber 15g (54% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 24g
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.
- 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.
- Cut the lemon into wedges for garnish. [Cut 1 lemon into wedges; save the remaining lemon for another use.]
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 soup seasoning blend and cook until fragrant, about 30 seconds.
Add the chickpeas, beans, 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 ciabatta.
3
Toast the ciabatta
- Cut the ciabatta in half horizontally.
Move the caramelized onion to one side of the frying pan. Working in batches if needed, 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 and stir in the dill, cilantro, and spinach. Season to taste with salt and pepper.
Serve
Transfer the soup to 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 the chickpeas and beans.
- Measure the dill.
- Measure the water for the soup.
- Time the cooking.