Who says hearty comfort food must be unhealthy?
These recipes from local foodie and cookbook author Elite Jakob aren’t just delicious, they’re also nutritious. Plus, they’re perfect for this time of year!
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Tomato and White Bean Soup
Ingredients
- 2-3 Tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 1-2 celery stalks, diced
- 1 can (14-ounces) white beans, rinsed
- 4 cups vegetable or chicken broth (or water + 1/2 teaspoon salt)
- 2 Tablespoons butter (or olive oil)
- 2 large cans diced tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon sugar (or honey)
- Pepper
- 2 slices of challah bread
Instructions
- In a large soup pot add the olive oil, onion and celery, and sauté lightly until translucent.
- Add the garlic and mix lightly until you can smell the garlic.
- Add the rest of the ingredients one by one, mix and bring to a boil.
- Lower the heat and cover the pot. Cook on low heat for 30-45 minutes.
- In the meantime, cut challah into 1-inch squares. Toast the bread in a toaster or oven and let it cool.
- Turn off the stove and uncover the soup. Let it cool for 15 minutes.
- Use a handheld blender and process all the ingredients until smooth. Taste with a spoon and adjust for taste.
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