BUDDHA SOUP BOWL

BUDDHA SOUP BOWL 1. In a large, lidded pot over medium heat, add 2 tbsp extra-virgin olive oil. Add 2 large leeks or 3 small and sauté until soft, 5 min 2. To the pot, add ½ lb soaked white beans (or 2 cans drained) + 6 C chicken stock + 2 Parmesan rinds 3. Bring to a boil, reduce to a simmer, cover and simmer 2 hours (1 hour if using canned beans) 4. Remove Parmesan rind and purée soup until smooth or half way or not at all! To the soup, add 1 tbsp white miso (umami goodness!) + 2 chopped tomatoes + 4 C fresh spinach. Simmer 5 more minutes then season to taste with kosher salt + cracked black pepper 5. Serve with flat-leaf parsley + Parmesan shavings. Serves 6