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White Bean Soup with Lemon and Garlic Cornbread

March 12^th 2012

Contributed by:

Jamie Geller

White Bean Soup with Lemon and Garlic Cornbread

2 comments | Leave Comment

(6 reviews)

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Recipe

White Bean Soup with Lemon and Garlic Cornbread

Jamie Geller shares her recipe for White Bean Soup with Lemon and Garlic Cornbread

Times

Prep Time : 15 minutes min
Ready Time : 15 min

Servings

Ingredients

1 large onion, peeled and chopped
2 large carrots, peeled and chopped
4 stalks celery, chopped
4 cloves garlic, chopped, plus 1 whole for bread
2 (14.5-ounce) Cans diced tomatoes
2 (14.5-ounce) cans great northern beans
2 cups Manischewitz All Natural vegetable Broth
2 bay leaves
6 slices seeded corn bread
1 cup baby spinach
Zest of 1 lemon
kosher salt
freshly ground black pepper

Directions

In a crock pot, combine onion, carrots, celery, chopped garlic, tomatoes, beans, broth and bay leaves. Cook on low for 6 hours.
Prepare cornbread just before serving: Broil bread on high for 1 to 2 minutes per side or until golden brown. Remove from the oven and immediately rub with whole garlic cloves to infuse with flavor.
Add spinach and lemon zest to crockpot and stir to combine just before serving. Season to taste with salt and pepper.

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About Jamie Geller

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

comments

2 Responses to White Bean Soup with Lemon and Garlic Cornbread

says: Judith Cohen

where’s the recipe for the lemon garlic cornbread. did I miss something?

Reply
- says: Jamie Geller
  
  Step 2 – broil sliced cornbread and rub with garlic cloves. For homemade cornbread recipes see here: http://ow.ly/iE40w
  
  Reply

Posted in

Pareve , Dinner, Main, Soups , Sukkot, Super Bowl , Meals in Minutes , Slow Cooker & Cholent , Budget, Comfort Food, Kid Friendly, Vegan , Beans , JOK Tested

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White Bean Soup with Lemon and Garlic Cornbread

March 12^th 2012, by Jamie Geller

Jamie Geller shares her recipe for White Bean Soup with Lemon and Garlic Cornbread

Ready Time: 0

Serving : 6

Ingredients

1 large onion, peeled and chopped
2 large carrots, peeled and chopped
4 stalks celery, chopped
4 cloves garlic, chopped, plus 1 whole for bread
2 (14.5-ounce) Cans diced tomatoes
2 (14.5-ounce) cans great northern beans
2 cups Manischewitz All Natural vegetable Broth
2 bay leaves
6 slices seeded corn bread
1 cup baby spinach
Zest of 1 lemon
kosher salt
freshly ground black pepper

Directions

In a crock pot, combine onion, carrots, celery, chopped garlic, tomatoes, beans, broth and bay leaves. Cook on low for 6 hours.
Prepare cornbread just before serving: Broil bread on high for 1 to 2 minutes per side or until golden brown. Remove from the oven and immediately rub with whole garlic cloves to infuse with flavor.
Add spinach and lemon zest to crockpot and stir to combine just before serving. Season to taste with salt and pepper.

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