Spinach Bean Soup Recipes

SPINACH BEAN SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

WHITE BEAN AND SPINACH SOUP

Steps:

• Place white beans into a large container and cover with water; let soak 8 hours to overnight.
• Drain beans, reserving 2 cups soaking water.
• Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
• Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

SPINACH AND WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

TUSCAN SPINACH BEAN SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onion, garlic, celery and carrots. Cook, stirring often, until onion is softened; 5-6 minutes.
• Mix in broth, tomatoes, macaroni, parsley, basil, beans, spinach, salt and pepper.
• Heat to boiling then reduce heat to low and simmer for 15 minutes or until the macaroni is tender.
• Serve topped with Parmesan cheese.

SPINACH AND WHITE BEAN SOUP

Steps:

• Combine baby spinach and carrot in a food processor; pulse until finely chopped.
• Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
• Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.

SPINACH AND BEAN SOUP

Steps:

• Saute' garlic in oil.
• Add tomatoes, one can of the beans (undrained), salt, pepper and the broth.
• Bring to a boil.
• Meanwhile, puree' the second can of beans in a blender.
• Add to the tomato/bean mixture. Stir to blend well.
• Add the spinach, stir to blend.
• Return to boiling.
• Turn heat down and simmer for 15 to 20 minutes.
• Add herb of choice (oregano and basil make a great combo, to taste.
• Simmer 5 minutes.
• Serve.

EASY WHITE KIDNEY BEAN AND SPINACH SOUP

Steps:

• Drizzle olive oil in a large stockpot set over medium heat.
• Add the onions and celery; and saute for about 5 minutes or until onions are translucent.
• Add the garlic and cook for barely a minute, stirring frequently.
• Add the vegetable stock, grated potato, bay leaf, and thyme.
• Bring to a boil, then reduce heat to medium, cover and simmer for 15 minutes.
• Add the white kidney beans and simmer for another 5 minutes.
• Stir in the spinach and simmer for 1 more minute.
• Remove from heat and add lemon juice and parsley.
• Adjust salt and pepper seasonings.
• If using, garnish with cheese.
• Serve immediately