Spanish White Bean Soup
Take a trip to Spain tonight with a colorful soup and the classic combination of sardines on olive oil-brushed toast. Smarts: Sardines are salty and briny - a d
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Cooking tools:
- Immersion blender
- Blender
- Dutch oven
- Pastry brush
- Bread knife
- Chef's knife
- Cutting board
- Saucepan
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Whisk
- Spoon
- Wooden spoon
- Ladle
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Serving bowl
- Plate
Ingredients
- 1 cup Cilantro leaves
- 1 Jalapenos (opt), chopped, seeds and pith removed if you'd like it to be less spicy
- 3 Tbsp Oil, olive
- 2 tsp Lemon juice
- 1 clove Garlic, peeled
- 1/4 tsp Salt
- 1 Baguette, sliced
- 2 Tbsp Oil, olive
- 1 can Sardines (4 oz / 115 g), drained and rinsed (sub canned tuna)
- 8 oz Green beans, trimmed and chopped (can use chopped frozen or canned green beans to save time)
- 1/2 Onions, medium, diced
- 2 cloves Garlic, chopped
- 6 oz Sausage, andouille, sliced or chopped
- 2 Tomatoes, medium, chopped
- 1 can Beans, any white (14 oz / 397 g), drained and rinsed
- 1 Tbsp Oil, cooking
- 1 tsp Paprika
- 4 cups Stock, any type
- 1 Bay leaf
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