White Bean Soup with Lemon and Garlic Cornbread
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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
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.
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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where’s the recipe for the lemon garlic cornbread. did I miss something?
Step 2 – broil sliced cornbread and rub with garlic cloves. For homemade cornbread recipes see here: http://ow.ly/iE40w
This was a big hit at our Shabbat Oneg. Love the Lemon Zest in it. Thanks for making me look good. I am telling all my friends about this website. :0)
OH WOW~~~ Thank YOU SO MUCH!!! You just gave us the BIGGEST compliment. We thank you immensely for spreading the word!