White Bean And Spinach Soup
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
White Bean (dried)3 tbsps
Olive Oil450 g
Spinach (fresh)5 cups
Chicken Broth2 tsps
Garlic (minced)1
Bay Leaf3 tbsps
Parsley (chopped fresh)1.5 tsps
Salt1 tsp
Ground Black PepperDirections:
1
Place white beans into a large container and cover with water; let soak 8 hours to overnight
2
Drain beans, reserving 2 cups soaking water
3
Heat oil in a large pot over medium heat
4
Add onion and carrots; cook and stir until tender, about 6 minutes
5
Stir in spinach; cook until wilted, about 2 minutes
6
Add beans, reserved soaking water, broth, garlic, and bay leaf
7
Simmer, covered, until beans are tender, about 1 hour
8
Discard bay leaf
9
Pour half the soup into a blender
10
Cover and hold lid down with a potholder; puree until smooth
11
Stir pureed soup back into the pot
12
Season with parsley, salt, and black pepper