A soup for the season

A recipe created with West Seattle Farmer's Market ingredients

Reusable tote bag in hand, I wandered among the canopied tents in search of the freshest local produce; I sought inspiration for soup.

I am usually an avid recipe follower, but my broth-based meals are typically prepared on whim, consisting of anything I can find in my pantry, refrigerator, or herb garden. The year-round West Seattle Farmers Market was the perfect location to stir my senses and motivate a new recipe.  

Whether chicken noodle or lobster bisque, I typically look for ingredients in five categories: vegetables, herbs and aromatics, proteins, starches, and liquids. Chopped veggies sautéed in olive oil provide an excellent flavor base for a clear soup and the organic baby leeks at Full Circle Farm were jumping at the chance to fill the role.

To audition for the herbs and aromatics, I lifted a few springs of salad burnet with curious eyes. The vendor encouraged a taste of the cucumber-flavored leaves and rattled off its flavor-building qualities. Black beans, navy beans, even kidney beans tend to inhabit the protein layer of my soups. You can, of course, use poultry, pork, or any kind of meat you choose. For this meal, I was drawn to the affordably organic cannellini beans, also from Full Circle Farm.  

Stoney Plains Organic Farm let me hand pick each organic Yukon gold potato, the starch I chose to round out my recipe. As for the liquids, I always keep canned chicken broth in my pantry, but you can make your own from scratch or use bouillon cubes.

On my way out of the market lot, I stopped for a taste of Sound Bites fiercely local sauces and spreads. A petite spoonful of their chimichurri made with grape seed oil took over my taste buds and I knew I had found just the right garnish. 

Cannellini Bean, Potato, and Baby Leek Soup was born from West Seattle Farmers Market ingredients and a few staples from my pantry; the ideal recipe for end-of-winter crops and beginning-of-spring produce.  

Cannellini Bean, Potato, and Baby Leek Soup 

• ½ tablespoon olive oil
• ¼ cup shallots, chopped
• ¼ baby leeks, sliced
• 1 clove garlic, minced
• 2 tablespoons salad burnet, chopped
• 3½ cups chicken broth
• 2 cups cannellini beans (dried beans, soaked overnight*)
• 2½ cups Yukon gold potatoes, cubed
• Salt and pepper
• Chimichurri con Cabernet Sauvignon Oil (optional) 

• Heat the olive oil in a Dutch oven (or other heavy-bottomed pot) on medium heat. Add shallots and baby leeks; sauté until slightly opaque. Add garlic and salad burnet. Sauté for 30 to 60 seconds; then add chicken broth and cannellini beans. Season with salt and pepper. 

• Increase heat to medium-high. When soup reaches a boil, cover with a lid and turn to low. Simmer for 20 minutes; add potatoes and continue simmering for an additional 20 to 25 minutes. For an optional kick, serve with a drizzle of Sound Bites Chimichurri con Cabernet Sauvignon Oil. 

• *To prepare dried cannellini beans, rinse and remove pebbles or deformed beans. Place in a large bowl and cover with water, one inch above the beans. Soak in the refrigerator for 8 to 10 hours. 


Fresh this week at the market:
• Wild greens
• Fiddlehead ferns
• Alaskan spot prawns
• Daffodils
• Winter tulips
• Garlic
• Green and purple kale
• Leeks
• Onions
• Potatoes
• Sunchokes and Jerusalem artichokes
• Herbs (cilantro, sage, rosemary, salad burnet)

For a comprehensive “ripe and ready” list, visit www.seattlefarmersmarkets.org.  

Lacey M. Lybecker is a West Seattle Herald reader. We thank her for her contribution.