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
Continue After Advertisement
Ingredients
-
1/4 cup
fresh ginger, peeled and chopped
-
5
large carrots, peeled and chopped
-
5 ounces
baby spinach
-
8 ounces
cremini mushrooms, stems removed, quartered
-
1
can cannellini beans, rinsed and drained
-
1 quart
homemade or low-sodium chicken stock
-
1 cup
cooked white rice (optional)
-
3 pinches
kosher salt
-
1/4 teaspoon
freshly ground black pepper, or more to taste
Directions
-
Place ginger and carrots in a blender (or food processor) with 1/2 cup chicken broth. Blend until pureed, while keeping some texture.
-
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.
-
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.
See what other Food52ers are saying.