DETOX RECIPES: White Bean Soup

White Bean Soup  adapted from Canyon Ranch.

Ingredients 1/3 cup diced yellow onion 1/4 cup peeled and diced carrots 1/4 cup diced celery 1 teaspoon minced fresh garlic 1 tablespoon extra virgin olive oil 1 cup small white beans, soaked overnight and rinsed 1 1/2 quarts vegetable stock 1/4 teaspoon dry basil Pinch dry oregano Pinch dry thyme 3/4 teaspoon sea salt Pinch freshly ground black pepper 1 1/2 teaspoons chopped fresh parsley 1/2 teaspoon fresh lemon juice Instructions 1.  In a large sauté pan, sauté onions, carrots, celery and garlic in olive oil until onions      begin to turn translucent. 2.  Add beans and stir. Add stock, basil, oregano and thyme. Bring to a      boil, reduce heat to low and simmer 45 minutes to 1 hour, or until beans are soft.      Beans should begin to fall apart and thicken broth. 3.  Once soup begins to thicken, add remaining ingredients. Simmer briefly.

DETOX RECIPES: Beet & Greens Salad with Cannellini Beans

From EatingWell:  Winter 2003

Ingredients

• 2 bunches beets with unblemished greens, or 8 cups lightly packed beet greens
• 2 cloves garlic, crushed and peeled
• 1/2 teaspoon salt
• 3 tablespoons red-wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 teaspoon dried oregano, or 2 teaspoons fresh oregano leaves, minced
• Freshly ground pepper, to taste
• 1 15-ounce or 19-ounce can cannellini beans, rinsed
• 1/4 cup thinly slivered red onion, (1/2 small onion)

Preparation

1. If using beets, preheat oven to 400°F. Cut greens from beets, leaving about 1 inch of stem attached; reserve about 8 cups greens, lightly packed. Wash and dry the beets. Wrap in foil and roast until tender, 1 1/4 to 1 1/2 hours, depending on the size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover and microwave on high for 20 to 25 minutes.) When the beets are cool enough to handle, peel 4 of them and cut into 1/2-inch wedges. You should have about 2 cups. Place in a medium bowl. (Reserve the remaining beets for another use.)
2. Using a mortar and pestle or the side of a chef’s knife, mash garlic and salt into a paste. Transfer to a large bowl. Add vinegar and whisk to blend. Add oil, oregano and pepper, whisking until blended. Measure out 1 tablespoon and add to the beet wedges; toss to coat. Add beans to the remaining dressing and toss to coat. Let marinate at room temperature until ready to use.
3. Place onion in a small bowl, cover with cold water and add a handful of ice cubes; let stand for 10 minutes, or until ready to use.
4. Meanwhile, bring 2 cups lightly salted water to a boil in a large wide pan. Wash beet greens in several changes of water; trim the stems. Add the greens to boiling water, cover and cook until tender, about 5 minutes. Drain well, pressing on the greens with the back of a spoon to remove excess moisture. Cut into 1-inch pieces.
5. Drain the onion. Add to the beans along with greens; toss to coat. Spoon the salad onto a serving platter or individual plates and garnish with the beets, if using. Serve immediately.