Winter is here, and with the cold weather comes the need for a hot meal. What’s better than a homey, comforting infused soup to warm your insides and elevate your mind? Most soups are easy to infuse, and just as easy to double, so you can make a lot and freeze some for another day.
The vegetables in this peasant soup are sautéed in canna-butter. One teaspoon of canna-butter per person is a good place to start when figuring out your comfortable dose. In my house, a teaspoon of canna-butter has a 5-10 milligram serving of THC.
Peasant Soup
Serves 6.
Ingredients
- 6 teaspoons (28 grams) of canna-butter
- 2 cans (15 ounces, or 425 grams, each) cannellini or other white beans, divided
- 2 tablespoons (28 grams) butter or oil
- 1 ¼ cups (263 grams) chopped onion
- 3 tablespoons (48 grams) tomato paste
- 2 tablespoons (32 milliliters) balsamic vinegar
- 4 cloves garlic, minced
- 2 teaspoons (1-2 grams) dried basil
- 1 can (28 ounces, or 794 grams) diced tomatoes, undrained
- About 1 pound (454 grams) broccoli rabe, washed and cut crosswise 1 inch (2 1/2 centimeters) thick
- 4 cups chicken (1 liter) or vegetable (884 milliliters) broth
- Salt and pepper
- 6 thick slices rustic whole-wheat bread, toasted
- 2 tablespoons melted canna-butter or canna-oil, for brushing
- ½ cup (40 grams) freshly grated Parmesan cheese
Materials
- Medium bowl for mixing
- Large saucepan
- Stove
- Bowls for serving
- Ladle for serving
- Fork for mashing
- Basting or pastry brush
Directions
- Rinse and drain 1 can of beams, then mash in a medium bowl.
- Melt the canna-butter in a large saucepan over medium heat.
- Add the onion. Cook and stir for 5 minutes.
- Add the tomato paste, vinegar, garlic, and basil. Cook and stir for 2 minutes.
- Rinse and drain the second can of beans. Add the mashed beans, remaining can of beans, tomatoes with their juices, broccoli rabe, and broth. Bring to a boil. Reduce the heat to medium.
- Simmer, stirring occasionally, for 8 to 10 minutes or until the broccoli rabe is tender. Season with salt and pepper to taste.
- Place the toasted bread on your work surface. Brush each piece of bread with a teaspoon of canna-infused oil or butter.
- To serve, place a slice of cannabis infused bread in the bottom of each bowl. Ladle the soup over the toast. Sprinkle with the Parmesan cheese.
Laurie Wolf
Laurie Wolf is a leader in the edible community and an award-winning culinary entrepreneur. She recently published four cannabis cookbooks in addition to developing recipes for publications such as The Cannabist, Cannabis Now, Dope Magazine, Culture, Oregon Leaf, High Times, The Oregonian, and soon, the San Francisco Chronicle. From soup to nuts, Laurie delivers a wide range of cannabis-infused recipe options, as well as detailing techniques for at-home infusions.
