One of the best things about retirement is getting to eat lunch at my own table.
During my working years and most of my adult life, unlike your work-from-home types, I either packed or ordered in lunch. Wait – Who am I kidding? I rarely packed my lunch. Mornings are hard enough, thank you very much. It was all I could do to stop for a coffee and egg sandwich on the way to work. No way I was packing lunch! If I was feeling industrious, I picked up a yogurt while I was at the deli. Otherwise and more often than not, when a break in the action at the office or hospital occurred, I ordered in, or grabbed a sandwich or a slice of pizza at a meeting. I rarely gave the midday meal much thought or attention – it was just a necessary waste of my time.
Now that I’m no longer punching the clock, lunch has become a really joyful mid afternoon repast. And much healthier, with smaller portions than I used to have. It’s amazing really – when the environment is peaceful and pleasant, and you aren’t being interrupted or trying to return patient phone calls between bites, what you eat is much more satisfying and you need less of it. And of course, if your lunch is a sandwich that happens to be made on homemade whole grain sourdough, a half sandwich is more than enough. Add a glass of kombucha and an apple, and you’re good for the rest of the afternoon.
Today’s lunch was leftover leek and white bean soup from last night’s dinner. This soup was inspired by a wonderfully light ham and white bean soup my sister Ronnie served at the last Eagles game watch at her house (Go Birds!). That soup made me realize that bean soup does not need to be thick or even creamy in order to satisfy. This soup is light and lovely, and with a slice of sourdough, it’s a dream of a lunch !
Leek & White Bean Soup
Ingredients
- 3 Large Leeks
- 2 stalks Celery
- 2 large Carrots
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 3 small Yukon Gold Potatoes
- 6 cups Chicken Broth
- 2 14-oz cans Cannellini Beans, drained
- 2 tbsp Fresh tarragon, minced (or 1 tsp dried)
- 1/4 cup Fresh parsley, minced
- 1 Bay Leaf
- 1/8 tsp Hot Pepper Flakes (optional)
- salt & freshly ground pepper to taste
Instructions
- Prepare the vegetables: Trim the base of the leeks, cut in half lengthwise and clean under cold running water or in a large bowl of water, making sure to remove all the grit and sand. Shake off the water and thinly slice the white and light green parts of the leeks crosswise. (Save the dark green parts for stock.) Trim, clean and dice the celery. Peel and dice the carrots. Peel and dice the potatoes into 1/4 inch dice.
- Heat butter and olive oil in a large pot over medium high heat, then add sliced leeks, carrots and celery. True down heat to medium and cook, stirring frequently, till leeks are soft – about 10 minutes. Don't let the leeks brown.
- Add stock, potatoes, beans, tarragon, parsley, and bay leaf. Bring to a boil, then reduce the heat, add salt and pepper to taste and simmer for 20 mins. Taste and adjust seasoning.
- Remove the bay leaf. Serve.
