Portabella and White Bean Soup

| November 25, 2006 | 7 Comments


It’s the weekend (a rather LOOOOOOOONG weekend for me, yay!) so that means it’s time for Weekend Herb Blogging, the blogging event created by Kalyn from Kalyn’s Kitchen that celebrates herbs and veggies and other yummy things. It’s being hosted by Haalo of Cook (almost) Anything At Least Once this weekend, so check there on Monday for the delicious round-up.

Directly following dinner Thursday (yes, Thanksgiving dinner), I started making turkey stock with my leftover carcass from the turkey. After letting the stock cool all the way, I skimmed the fat from the top and seperated the broth into freezer bags for later use. I also reserved four cups of it to make some soup today.

Winter time is soup time. The cool weather and warm soup go hand-in-hand. I’ve been stressing trying to think of some delicious soup recipes to make so I can take some to work but ultimately this was a “hmm, what do I have leftover to use?” sort of recipe. It came together so well that I figured it would be a great thing to share for WHB.

One of the herbs used in this soup is sage, one of the few herbs that has a flavor that intensifies with drying. Go figure. But I still like fresh herbs over dried, and had leftovers from Thanksgiving. One interesting thing I learned recently about sage is that research has shown that sage may indeed improve short term memory and could aid in improved quality of life for Alzheimer patients (it might help counteract the causes of memory loss).

Back to the soup. This is a great for those nights were you want something filling that won’t bog you down. It’s also great for a quick and easy lunch to take to work and heat up.

Portabella and White Bean Soup
serves 4

4 cups turkey stock (or stock of your choice)
1 19 oz. can white beans, drained and rinsed
1 cup baby portabella mushrooms, roughly chopped
1 large shallot (or two small-medium), sliced
1 generous tbsp. chopped fresh sage
1 generous tbsp. chopped fresh flat leaf parsley
1 generous tbsp. chopped fresh thyme
salt and pepper, to taste

Combine all ingredients in a large saucepan and stir together.

Bring to a boil over medium heat and cook 20 minutes.

Turn off heat and let sit 15-20 minutes, stirring once in a while.

Category: dinner, lunch, soup

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (7)

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  1. Thanksgiving Leftovers Recipes | Sarah’s Cucina Bella :: Family Food | November 27, 2009
  1. Kalyn says:

    It sounds wonderful to me. I love soup with turkey stock. I think it’s very underrated!

  2. Anonymous says:

    I like all these ingredients but wouldn’t have thought to combine them. Sounds like a good hearty soup! I used fresh sage recently with good results in a risotto dish with butternut & chicken. Recipe here: http://cookingchat.blogspot.com/2006/11/butternut-chicken-risotto-with-fresh_15.html

  3. Sarah says:

    Kalyn, I’ve never made turkey stock before but I really like it. It was a pleasant surprise.

    Cookingchat, your risotto dish sounds lovely. I will check it out – I still have more sage to contend with.

  4. Anna says:

    mushies, beans and fresh herbs. great basis for any soup.
    i’ve never eaten turkey stock. would you describe it as a richer, stronger flavoured chicken stock?

  5. Sarah says:

    Anna, yes, that’s exactly it – richer and stronger flavor than a chicken stock…It’s really very good.

  6. sher says:

    That really looks rich and comforting. And sage is so good in soup, but I often forget to use it!

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