SAVORY BEAN SPINACH SOUP
Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal.
Provided by EatingWell Test Kitchen
Categories Healthy Slow-Cooker & Crock Pot Vegetable Soups
Time 5h15m
Number Of Ingredients 11
Steps:
- In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
- Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
- Stir spinach into soup. Serve with Parmesan cheese.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 31.1 g, Cholesterol 1.2 mg, Fat 0.8 g, Fiber 5 g, Protein 7.9 g, SaturatedFat 0.3 g, Sodium 450.9 mg, Sugar 2.6 g
SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP
I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!
Provided by Chris&Kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
- Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.
Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g
SPINACH BEAN SOUP
"This easy soup is so good, I had to send you the recipe to share it with as many people as possible," jots Melissa Griffin from Lansing, Michigan. Chock-full of pasta, beans and spinach, it makes a fresh-tasting and satisfying first course or a light meal in itself.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 940mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
SPINACH AND WHITE BEAN SOUP
For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.
CROCK POT SAVORY BEAN AND SPINACH SOUP
Make and share this Crock Pot Savory Bean and Spinach Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Spinach
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic.
- Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours.
- Just before serving, stir in spinach or kale and sprinkle with Asiago cheese.
Nutrition Facts : Calories 166, Fat 1, SaturatedFat 0.2, Sodium 151.4, Carbohydrate 33.1, Fiber 7, Sugar 4.3, Protein 8.4
SAVORY BEAN AND SPINACH SOUP (CROCK POT)
This savory easy to make crock pot soup is light enough even for summer. You can use any white beans such as White Kidney beans or Great Northern.
Provided by Barb G.
Categories Spinach
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 3-1/2 or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.
- Cover; cook on low setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
- Stir spinach into soup; serve with Parmesan cheese.
Nutrition Facts : Calories 166.4, Fat 0.7, SaturatedFat 0.2, Sodium 150.6, Carbohydrate 33.6, Fiber 6.7, Sugar 4.2, Protein 8.3
ITALIAN WHITE BEAN AND SPINACH SOUP
Make and share this Italian White Bean and Spinach Soup recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat oil over medium heat.
- Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds.
- Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
- Roll up several spinach leaves together, cigar fashion, and thinly slice. Repeat with remaining spinach.
- With slotted spoon, remove 2 cups beans from soup mixture and reserve.
- Spoon one-fourth of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
- Pour into bowl.
- Repeat with remaining mixture.
- Return puree and reserved beans to saucepan; heat to.
- boiling over medium-high heat.
- Stir in spinach and cook until wilted, about 1 minute.
- Remove from heat and stir in lemon juice.
WHITE BEAN AND SPINACH SOUP
Delicious, hearty, and healthy (even if the color is odd). Serve topped with Parmesan cheese.
Provided by tina812
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h28m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 26.7 g, Cholesterol 4.2 mg, Fat 7.7 g, Fiber 7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1434 mg, Sugar 3.5 g
HAM, BEAN AND SPINACH SOUP
This is a recipe I found when I was on Weight Watchers and liked it enough to keep making it even when we weren't counting points. A good comforting soup for chilly days.
Provided by SolightlyUK
Categories Ham
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brush very large non-stick saucepan with oil, saute ham, onions, carrots and sage over medium heat for about 5 minutes or until veggies are mostly cooked.
- Add beans, chicken stock and water; bring to a boil.
- Simmer for about 5 minutes.
- Stir in spinach and cook for another 2 to 5 minutes until spinach is cooked through.
Nutrition Facts : Calories 241, Fat 13.1, SaturatedFat 4.7, Cholesterol 66.2, Sodium 193.4, Carbohydrate 8.9, Fiber 1.3, Sugar 4, Protein 20.9
SAUTEED SPINACH AND WHITE BEANS
Serve this flavorful side dish with our Trout Grenobloise.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
- Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.
SPINACH WHITE BEAN SOUP
After a busy day as a college nursing professor, I love to come home to this slow cooker white bean soup. It provides plenty of nutrients to keep me healthy. -Brenda Jeffers, Ottumwa, Iowa
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 291mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
ITALIAN SAUSAGE BEAN AND SPINACH SOUP
I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste --- this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal --- you will love this soup!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 5 1/2 quarts (approx)
Number Of Ingredients 14
Steps:
- Heat olive oil in a 8-10-quart pot over medium-high heat.
- Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
- Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
- Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
- Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
- Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
- Season with salt and pepper.
- Pass more Parmesan cheese at the table.
Nutrition Facts : Calories 1155, Fat 66.7, SaturatedFat 22.4, Cholesterol 121.6, Sodium 4187.5, Carbohydrate 72.6, Fiber 14.2, Sugar 13.2, Protein 64.9
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