Simple Tomato Spinach White Bean Soup Recipes

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.

SIMPLE TOMATO-SPINACH-WHITE BEAN SOUP

Steps:

• Saute garlic and onion in olive oil until tender.
• Add tomatoes and herbs and cook until heated through. Season with salt and pepper.
• Add beans and broth, and cook until soup simmers. Check for seasoning.
• Just before serving, add spinach a handful at a time, until wilted.
• Serve--very good with a hunk of crusty bread and a salad.

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.

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.

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC

Steps:

• Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
• In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
• Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
• Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.

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.

HEARTY SPINACH & WHITE BEAN VEGETABLE SOUP

Steps:

• Place all of the ingredients in your crock pot. Cover and cook on high for 4-5 hours (depending on your cooker).
• Can add a pinch to 1/2 teaspoon of crushed red pepper as well, depending upon your taste.
• Remove bay leaves before serving.