Bean Soup With Spinach Recipes

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 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.

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 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.

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.

SLOW-COOKER SPINACH BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours. , Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.

BEAN SOUP WITH SPINACH

Steps:

• In a slow cooker, combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.
• Cover and cook on low for 5 to 7 hours or on high for 2 to 3 hours.
• Stir spinach into soup and serve topped with Parmesan 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 WHITE BEAN SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 6-7 hours or until heated through. Stir in spinach. Cover and cook for 15 minutes or until spinach is wilted. Sprinkle with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.