White Bean and Spinach Soup
There aren't many signs of winter around right now, but I'm still busy making my favorite cold weather soups for dinner a couple of nights per week. They are an easy way to cram a lot of nutrition into a simple belly-filling meal. And, bonus! Since we're eating all of those healthy meals, we're clear to keep snacking on those leftover Christmas cookies in the freezer!
That's how it works, right? Balance and such?
Anyway, this is a simple soup that leaves a lot of room for improvisation. Want less vegetables? Fine. Want to toss some acini de pepe in? Go ahead. Feel like adding some ground turkey, sausage, or chicken? I won't stop you.
Soup is supposed to make people happy. So, do what makes you happy.
White Bean and Spinach Soup
2-3 tablespoons olive oil
1 medium onion, chopped
1 red pepper, chopped
1 clove garlic, minced
1/4 cup chopped carrots
2 stalks celery, chopped
4 cups broth (vegetable is my preferred broth, but chicken would also work)
2 cans Great Northern Beans
12-14 ounces fresh spinach (I use a bag of prewashed spinach, which I wash again because I'm paranoid)
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
salt
black pepper
1. In a large stock pot, heat the olive oil over medium low heat. Add the red pepper and garlic and sauté lightly for 4-5 minutes. Add the onions, carrots, and celery and sauté for another 4-5 minutes.
2. Add the broth, beans, rosemary, thyme, and basil to the pot and simmer on medium heat for 10-12 minutes. Stir occasionally.
3. Add the spinach. It will look like it's entirely too much spinach, but hold tight. It only takes a few minutes for it to shrink considerably.
4. Continue to simmer until the spinach wilts completely, approximately 5 minutes.
5. Add salt and pepper to taste.
You can serve this soup immediately or leave it on low heat for as long as you need to. It holds up REALLY well.
An aside: If you decide to add acini de pepe, do it after the spinach has wilted and cook according to the instructions on the box. If you add it too soon, it turns mushy.
Recipe
Reader Comments (8)
I make a very similar soup, but I add a can of diced tomatoes (the ones with garlic and oregano) and I use kale instead of spinach. Grate a little bit of parmesan or romano cheese over the top when you serve it. So comforting on a cold, gray day.
This looks fantastic! Do you know if it freezes well?
My spinach-addicted hubby is going to love this. Thank you for sharing!
I LOVE this and can't wait to try it. Seriously.
(Confession: I've hit your site several times for recipes I remember you posting. I know you eat good and a lot of what you post is easy and not going to break the bank. So..uh...thanks for that!!)
Hey, this is right up our alley. We love soups like this. Yummmm. I will def be making this one.
first, PINNED!
second, damn, these photos are incredible.
third, i love your recipes. thank you!
Serving it up for dinner tonight! It's in the bowl :)) thank you!
I have a pot of this soup simmering on the stove right now - I can't wait to try it!