In an effort to keep the refrigerator stocked with leftovers, I found a chili recipe, hacked it to bits and turned it into a soup.  Among the many differences, the original recipe wanted me to soak beans.  I don't have that kind of patience so I used canned white beans.  Not the white kidney aka cannellini beans but the smaller canned white beans.

I had low expectations for my leftover but this turned out to be quite tasty.  Now that I think about it, I might've thrown in a celery stalk as well.  I would've added it with the onions.  It'll be good either way.



White Bean Soup

- three cans of white beans, drained and rinsed
- two cans of diced tomatoes, drained
- two 4oz cans of diced green chiles, undrained
- three cups of low-sodium chicken broth
- two garlic cloves, chopped
- one medium onion, chopped
- one jalapeño, seeded and diced
- one tsp ground cumin
- one tsp dried oregano
- pinch of ground cloves
- one tbsp olive oil

In a stockpot, sauté onions in one tbsp olive oil over medium-high heat for three minutes.  Add jalapeño, garlic, cumin, oregano, and cloves.  Continue to cook for two minutes.  Add beans, tomatoes, chiles, and chicken broth.  Bring to a boil, reduce heat and simmer for 10 minutes.

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