Author Notes
When I was sick with a raging head cold, my husband came up with this version of the classic "Jewish penicillin." The combination sounds odd, but it truly worked; the gingery broth soothed my nose and throat and the vegetables made me feel nourished and restored. —Susan Axelrod/Spoon & Shutter
Ingredients
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1/4 cup
fresh ginger, peeled and chopped
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5
large carrots, peeled and chopped
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5 ounces
baby spinach
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8 ounces
cremini mushrooms, stems removed, quartered
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1
can cannellini beans, rinsed and drained
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1 quart
homemade or low-sodium chicken stock
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1 cup
cooked white rice (optional)
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3 pinches
kosher salt
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1/4 teaspoon
freshly ground black pepper, or more to taste
Directions
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Place ginger and carrots in a blender (or food processor) with 1/2 cup chicken broth. Blend until pureed, while keeping some texture.
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Transfer the ginger/carrot mixture to a medium size pot and add the rest of the chicken broth. Add mushrooms, beans, salt and pepper; bring to a simmer over medium heat-high heat. Reduce heat to medium-low and simmer for 15 minutes.
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Taste for seasoning, adding salt and pepper if needed; add rice and cook for 5 minutes to warm the rice. Add spinach; stirring until spinach is wilted.
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