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Ingredients:
1 cup cooked cannellini beans (or 1 can, drained and rinsed)
2 medium potatoes, diced
2 medium bok choy, chopped (separate greens and stems)
1 carrot, diced
2 cloves garlic, minced
1/2 onion, diced
4 dried sage leaves
2 cardamom pods
2 pinches ground ginger
1.5 cups water (or low sodium vegetable stock)
Optional: Olive oil for sautéing
Salt and pepper to taste
Instructions:
1. Heat a drizzle of olive oil in a large pot over medium heat. Add the garlic and onion, sauté until fragrant and softened.
2. Stir in the diced carrot, potatoes, chopped bok choy stems, and cannellini beans. Add the sage leaves, cardamom pods, ground ginger, salt, and pepper.
3. Pour in the water or stock until the vegetables are just covered. Bring to a gentle simmer.
4. Lower the heat, cover, and cook for 45 minutes, stirring occasionally.
5. Remove the sage leaves and cardamom pods and blend the soup until smooth using an immersion blender or standard blender. (For a chunkier texture, blend only part of the soup).
6. Sauté the bok choy greens in a separate pan with a touch of olive oil until softened and tender.
7. Serve the soup warm, garnished with the sautéed bok choy greens, and optionally drizzle with olive oil or freshly cracked black pepper. Enjoy!
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