April 27, 2014

White Bean and Spinach Soup

On the Menu Today~
White Bean and Spinach Soup

Serve this old-fashioned soup with
a thick slice of buttered bread.

A light and delicious soup,
that's good for you too.

White Bean and Spinach Soup

  • 1 cup dried great northern beans, sorted and rinsed
  • 6 cups water (to cover beans)
  • 8 cups water (for soup)
  • 4 cups lower-sodium chicken broth
  • 2 1/2 cups fresh baby spinach leaves*
  • 3 mini orange sweet peppers, sliced
  • 2 medium carrots, peeled and sliced
  • 1 small sweet onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 3 bay leaves
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon dried sage leaves
  • 1/2 teaspoon each salt and pepper
Cooking Directions
  1. In a large soup pot, combine the soaked beans with 8 cups water.
  2. Bring to a boil, lower the heat and simmer covered for 2 to 2 1/2 hours or until beans are tender. Do Not Drain Water. Add to the cooked beans; chicken broth, 2 cups spinach leaves, sweet peppers, carrots, onion, garlic, celery, bay leaves, oregano, sage, salt and pepper. Simmer until veggies are tender. Discard bay leaves. Using a fork, slightly mash some of the the beans against side of pan. Before serving, divide remaining 1/2 cup baby spinach leaves between soup bowls. Ladle hot soup into bowls.


  • Quick-soak method: 
  • In a large saucepan, combine beans and 6 cups water. 
  • Bring to a boil.
  • Lower the heat and simmer, uncovered, for 2 minutes. 
  • Remove from heat. Cover and let stand for 1 hour. 

Overnight-soak method:

  • Combine beans and 6 cups water in a large glass bowl. 
  • Let stand in a cool place at least 8 hours or overnight.  (I like to use the overnight method.) 
  • Drain and thoroughly rinse beans.
*I use pre-washed, packaged baby spinach leaves.

Beans, Spinach, Soup

Did You Know? Do some taste-testing of various brands of Dijon mustard. Not only do they vary in color, from bright yellow to brownish yellow, but their flavor vary as well.
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