It began thus:
I had a couple of leeks, some green onions, and a serrano pepper that were about to go to Jesus, plus a leftover baked potato and some leftover fried mushrooms.
So I made leek and white bean soup.
What you do is, you saute the cleaned and chopped leek and onions in vegan margarine. You can add sliced raw mushrooms, but I used the already cooked ones. Meanwhile, you empty half an undrained can of white beans (I used canneloni–No, wait, that’s not right … cannellini) into a pot. Mash the other half of the beans and add that. You can put a raw potato cut into chunks, but I used a leftover baked potato cut into chunks. Also: minced garlic.
Put the sauteed vegetables into the pot. Add enough vegetable stock or water and vegetable bouillon to make the soup as thin as you like. Cook until the potatoes are done, if you used raw potatoes.
I put mine in the Instant Pot for 35 minutes so all the flavors got good and swapped around.
Looked like this:
It was soooooo good!
I had some left over. I took a notion to make some coq au vin blanc, so I looked up the recipe. It called for leeks, potatoes, and onions, so guess what I did. Go on, guess. Now let’s not see the same hands. Yes, I browned my chicken and put it in the Instant Pot with the leftover soup, deglazed the browning pan with white wine, and added that to the pot. Another 35 minutes, and I ate like a queen.
Go thou and do likewise.
A WRITING PROMPT FROM ME TO YOU: Write about beans. Or a singular bean.