In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

With velvety texture, creamy consistency this easy to make soup delivers great flavor without extra calories

By Diane Rossen Worthington

JewishWorldReview.com | Recently I received an e-mail from a reader. He wrote that he had been cooking for 10 years and considered himself a competent cook. He said he made this soup for his wife, and she said, "it was the best thing he ever made -- not the best soup, but the best THING."

That made my day. I love this soup because it is easy to make and delivers great flavor without extra calories. It has a velvety texture because the beans naturally take on a creamy consistency when cooked. Better yet, no cream is added. Wilted spinach leaves added just before serving bring a vibrant green accent of color. If you don't have white beans, you can substitute dried lima beans

If you are in a hurry, do the quick soak method to soften the beans. Cooking beans can be tricky because you never know how old the beans are, unless you are buying heirloom beans from a local farmer. The older the beans are, the longer they will take to cook.

Wait until the beans are soft before you add salt, acids such as citrus or vinegar, or sugar; these flavorings can toughen the beans. Serve this soup along with crusty French bread for a satisfying lunch or supper.

Help is on the way:

Advance Preparation: This soup can be prepared up to three days ahead through step 3, covered and refrigerated. Reheat gently. This soup also freezes well. Adjust the seasonings when you reheat the frozen soup.

Use Swiss chard instead of the spinach

Add 1/2 cup cooked thin noodles to the soup just before serving

Garnish with favorite pesto instead of tomatoes, herbs and Parmesan

Float a couple of (pareve) cheese croutons on top as a garnish



  • 2 cups Great Northern or other white beans
  • 2 tablespoons olive oil
  • 2 large onions, finely chopped
  • 2 medium carrots, peeled and thinly sliced
  • 2 medium tomatoes, peeled, seeded and finely chopped, or 1 cup canned diced tomatoes
  • 3 garlic cloves, minced
  • 8 cups chicken or vegetable stock
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped parsley
  • 2 tablespoons balsamic vinegar
  • Pinch cayenne pepper
  • 1 bunch fresh spinach leaves, cleaned and shredded into chiffonade


  • 1 tomato, peeled, seeded and finely diced
  • 1/4 cup finely chopped mixed fresh herbs, like chives, thyme and parsley
  • 1/4 cup freshly grated (pareve) Parmesan cheese


Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.

. 1. Soak the beans overnight in enough cold water to generously cover; or do a quick soak by bringing them to a boil in water to cover, boiling for 2 minutes, covering and letting stand for 1 hour. Drain beans.

2. In a 6-quart soup pot, heat the oil on medium heat and add the onions. Saute for about 5 minutes, or until softened stirring occasionally. Add the carrots and tomatoes and saute for another 3 minutes. Add the garlic, and cook another minute. Add the chicken stock and beans. Bring to a simmer, partially cover and cook for about 1 hour or until the beans are tender.

3. In a food processor fitted with the metal blade or with a hand blender, process the soup until pureed. Put the soup through a strainer into a large saucepan.

4. Reheat the soup over medium heat and add salt, pepper, parsley, vinegar and cayenne pepper. Add the spinach and cook for about 2-3 minutes or until the spinach is cooked but still bright green. Taste for seasoning.

5. Garnish the soup with the diced tomato, herbs and fresh Parmesan cheese and serve immediately.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.

© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.