Cooking On A Budget: White Bean and Spinach Soup

Saturday, February 16, 2013

White Bean and Spinach Soup

I'll say it again. I love soup. Nothing like a steaming bowl of soup to make you feel warm and fuzzy.
Here's a great soup that does just that. It's economical, hearty, healthy and who doesn't love garlic?
The soup is a white bean and spinach soup with garlic and sage. Make it vegetarian with vegetable stock. For this recipe I am using chicken broth.
You may want to double the recipe so you can feed more people or to have left over soup for another night.

  • 1 qt. (32 oz.) chicken broth or stock
  • 1 pkg. spinach
  • 1 - 15 oz. can white cannellini beans
  • 1 medium sized onion - small dice
  • 2 - 3 stalks celery - small dice (about a cup or so)
  • 6 garlic cloves - finely chopped
  • 1 tbsp. or so olive oil
  • 1 tbsp. fresh sage - finely chopped
  • salt and pepper to taste
  • 1 cup fresh dried bread crumbs (for thickening)
  1. Begin by prepping the onion, celery and garlic and sage according to the above directions.
  2. In a large sauce pot add the olive oil over moderate heat. When the oil is hot enough add in the onions and celery. Give a good stir and add in some salt and pepper to taste.
  3. When the vegetables have softened and give off their liquid, add in the finely chopped garlic. Stir.
  4. Next add in the cannellini beans, the sage, the broth and the spinach. Stir to mix.
  5. Cook covered over medium heat until it bubbles. Turn down the heat and simmer for about 1 and 1/2 hours to allow all of the flavors to blend.
  6. Uncover and simmer for 20 minutes to get a concentration of flavors.
  7. If you want to thicken the soup use the fresh dried bread crumbs.
  8. Serve with some rustic, crusty bread.

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