Here we are, finally getting out of the weeds of the summer’s heat. I don’t know about you but back in August, I was daydreaming about these pre-fall days when the air gets a bit crisp in the late afternoon and it is just getting a bit darker a wee bit earlier. Yes, time marches on, and Autumn just reminds me of it.
It’s a reminder of our own impermanence, the seasons come and go. And in a way that could be sad to some. It’s a time for pondering the passage of time and a time to meditate on what we are meant to do here with our time, in the quietness and stillness of Autumn.
Well, not to get stuck with all that reflexion of pass and present. I’ll come back to what I’m meaning to write about, Tina’s Greens “n Beans Chowder. Not only do I want to give you food for thought, but give you, the blog’s intention, inspiring food for the body.
This chowder/soup is a kind of stick to your ribs kinda soup. And you do not need to be a gourmet chef to carry it out; it’s so simple! Once you’ve browned your garlic you’re going to add your flour and stir, working it into the oil after that; you’re going to add your milk a little at a time incorporating the milk into the flour constantly stirring and keeping your burner on simmer. After all of that is completed you put your spinach, beans, and parmesan cheese and salt and pepper in, and continue to stir. You want to put the lid partially on and let it cook. All the flavors are coming together as it simmers.
You can have this done probably within 30 minutes if you prep everything first and get all your ingredients out and ready to go as each step comes up. It even fits into the 30 Minute category meals as well.
I hope you enjoy this chowder as much as our family does. And remember to “savor the flavor.”
Tina’s Beans ‘n Greens Chowder
Ingredients
- 4 or 5 cloves chopped garlic
- olive oil liberal pour
- 4 tbsp. unsalted butter
- 1 ½ quarts whole milk You can also use low-fat milk ( it will have a more watery consistency)
- 2 15 oz. cans white medium size beans Rinsed and drained
- 1 bag cleaned spinach
- ½ box pipette pasta Cook in boiling water to al dente
- 1 cup shredded parmesan cheese
- salt and pepper to taste
Instructions
- 1-Brown garlic in olive oil and butter in the stockpot
- 2-Add spinach after garlic is lightly browned. You're going to cook your spinach until it is wilted; this will only take a few minutes. Spinach cooks very fast.
- You are going to add the rinsed beans, milk, parmesan cheese, salt, and pepper. Stir and mix all together and bring it slowly up to a high simmer, put your lid partially on. You want to be sure it doesn't stick to the bottom of the pot, stirring it often.
- By this time your water for the pasta must be boiling, go ahead and put the pasta in your water. (Follow directions on the box for al dente consistency. You want to be sure you don't overcook the pasta; otherwise, the pasta will absorb most of the liquid of the chowder)
- After your pasta is drained you're going to add it to the rest of the ingredients; let the flavors meld together for a few minutes(approximately 10 minutes) now your going to serve your family. Hope everyone enjoys one of our family's favorites!!
- Chi mangia bene, vive bene!
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