White Bean Spinach Soup
Serve this old-fashioned soup with
a thick slice of buttered bread.
- 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
- 2 stalks
- 2 teaspoons
dried oregano leaves
- 1 teaspoon
dried sage leaves
- 1/2 teaspoon each
salt and pepper
- In a large soup pot, combine the soaked beans with 8 cups water.
- 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.
- 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.
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.