White Bean Soup with Pineapple Nut Bread
Beans and red potatoes simmered into a flavorful soup and served with pineapple and nut quick bread.
How many servings?From kitchen to table in 1 hours 15 minutes.
White Bean Soup
canned white beans
olive oil
red potatoes
onion
green cabbage
celery
garlic
vegetable broth
pepper
dried cilantro
Pineapple Nut Bread
Makes 1 loaf
2 eggs
3/4 cup sugar
1/4 cup olive oil
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup canned crushed pineapple in juice, undrained
3/4 cup chopped nuts
non-stick cooking spray
Directions
- Drain and rinse beans and place in a saucepan.
- Dice potatoes, onion, cabbage, carrot, celery and garlic. Saut in oil over medium heat until tender. Add to beans.
- Pour in vegetable broth and seasonings. Heat on medium-high, stirring frequently, until contents are bubbling, then cover and reduce heat to low. Simmer for at least one hour.
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
- In a mixing bowl, beat together eggs, sugar and olive oil.
- Dump flour on top of egg mixture. Sprinkle baking powder and baking soda evenly over the top of the flour. With a fork, blend baking powder and baking soda into flour and continue mixing until the flour and eggs are combined.
- Add pineapple and chopped nuts to mixture and work evenly into batter.
- Pour into loaf pan and place in hot oven. Bake for 45 minutes or until a knife inserted into the middle comes out clean.
- Slice bread and serve with hot soup.