We are detoxing this week. Period. Our bodies need a little TLC after all that fabulous food and wine we inhaled last week....
I had a huge stack of magazines staring me in the face for 3 weeks before we left - Food & Wine, Bon Appetit, Whole Living, People, Nordstrom's Spring Collection, you name it. I hadn't had a second to open any of them since the new year and I was dying to get through them - thank goodness for 8 hour flights!
I found this soup recipe in my Whole Living magazine - which I love, by the way. I thought it would be the perfect detoxifier and immunity boosting meal after traveling. Not only that but winter is still in full swing, to my demise, and soup really does taste fabulous when the snow is falling and the winds are a blowin'. I made a few tweaks to this recipe - added some crushed red pepper flakes (the hubby always needs some spice) and swapped out butternut squash for sweet potatoes. There is no meat in this soup either - the mushrooms are a great substitute (and you can do this with tacos and sandwiches as well - sub out the meat with mushrooms). I used my homemade chicken stock that I had on hand and called it a day.
I served this with toasted garlic anchovy bread and could feel my body saying Thank You with the first bite.
Mushroom and Lima Bean Stew
Original Recipe from Whole Living Magazine
Adapted by A Toast to Taste
Photos by A Toast to Taste
For the Soup
2 15oz cans Lima or Butter Beans (or 2 cups dried Lima Beans soaked in water)
2 Tbsp olive oil, plus more as needed
1 large yellow onion, diced
4 cloves garlic, minced
8 oz. shiitake mushrooms, trimmed and sliced
8 oz. portobello mushrooms, trimmed and cut into 1-inch pieces
2 medium size sweet potatoes, peeled and cubed (or 2lbs butternut squash, peeled, seeded, cut into 1 inch pieces)
2 bay leaves
8 cups chicken stock
3-4 cups water
1 tsp crushed red pepper flakes
4 cups kale, stems and ribs removed, thinly sliced
Salt and pepper to taste
For the Bread
1 loaf french bread, sliced thinly
1 tsp anchovy paste
1 clove garlic, minced
1/4 cup olive oil
Heat EVOO in large pot over medium heat. Add onions and garlic. Cook until tender, 6-8 minutes. Add mushrooms. Cook until golden brown. Turn to medium high heat and add sweet potato, beans, bay leaves, stock, and water. Season with salt, pepper and crushed red pepper flakes. Cook until potatoes are tender, about one hour. Stir in kale and cook until tender, about 5 minutes.
Preheat oven to 400 degrees.
In a small mixing bowl, whisk together anchovy paste, garlic, and olive oil. Line a baking sheet with foil and top with a baking rack. Spread slice of bread evenly on rack. Brush both sides of bread with olive oil mixture. Bake for 10-12 minutes or until lightly golden brown. Remove and serve with soup.