Infusing soup with cannabis is easy. So many ways to get the magic in the steamy satisfying bowl of comfort, from sautéing vegetables to canna croutons.
The amount of oil canna-oil or butter is up to you, since soup is not an exact science you can add just the amount you want to consume. On a cold day there is nothing quite like a hot bowl of soup to warm you bones, and an infused soup to clear or mess with your head. In a good way! All the soups will last five days in the fridge, or can be frozen for up to six months.
2 (15 ounces each) cans cannellini or other white beans, rinsed and drained, divided
3 tablespoons canna- olive oil
1¼ cups chopped onion
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cloves garlic, minced
2 teaspoons dried basil
1 can (28 ounces) diced tomatoes, undrained
1 bunch (about 1 pound) broccoli or broccoli rabe, washed well and cut crosswise 1-inch thick
4 cups chicken or vegetable broth
4-6 thick slices rustic bread, toasted and if you like brushed with canna-oil
½ cup freshly grated Parmesan cheese
In a medium bowl coarsely mash 1 can of the beans with a fork.
Heat the canna-oil in a large saucepan over low heat. Add the onion. Season with salt and pepper. Cook and stir for 10 minutes. Add the tomato paste, vinegar, garlic, and basil. Cook and stir for 3-5 minutes.
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 12 to 15 minutes, or until the broccoli is tender. Season with salt and pepper to taste.
To serve, place a slice of toasted bread in the bottom of each bowl. Ladle the soup over the toast. Sprinkle with the cheese.
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