Spinach Bean Soup Food

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:

• In a large pot over medium heat, heat oil. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, season with salt and pepper and cook 2 minutes more. Add white wine and stock, then bring to a boil and simmer for 5 minutes.
• Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes.
• Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted.
• Serve in soup bowls and top with pepper.

CREAMY SPINACH AND BEAN SOUP

Steps:

• In a pot heat up 2 tablespoons of oil, add the bay leaf, allspice berries, onion and garlic, and cook gently for 3 minutes until softened, stirring often.
• Add the beans, along with the liquid from the can, potatoes and half of the stock, cover, bring to the boil then lower the heat and simmer for 10 minutes (or until the potatoes are fully cooked).
• Add the spinach, the rest of the stock, cover, bring to the boil again then simmer for 3 more minutes, stirring occasionally so all the spinach becomes incorporated into the soup. (It may seem like there is not enough liquid in the pot but do not be tempted to add more at this point as the spinach will release lots of water)
• Remove from the heat, discard the bay leaf and allspice and puree the soup until smooth. Add pepper to taste and serve.

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 WHITE BEAN SOUP

Steps:

• In a heavy bottomed stock pot, over medium heat, add the olive oil and onions. Sauté for five minutes until the onions are translucent but not browned.
• Add the salt, pepper, garlic, thyme, bay leaves, and basil. Stir to combine and cook for two minutes.
• Add the vegetable stock and water; bring to a boil.
• Add the pasta and stir to combine. Allow the pasta to cook for six to eight minutes.
• Next, add the navy beans and spinach. Stir to combine.
• Cook for two more minutes or until pasta is cooked and the spinach has wilted.
• Turn off the heat and stir in the chopped parsley.
• Serve immediately.

ITALIAN SAUSAGE SOUP WITH BEANS AND SPINACH

Steps:

• Remove sausage from casings (if any) and crumble it into a very large pot. (I use a 9-quart Dutch oven.)
• Cook, stirring occasionally, until sausage is browned and cooked through.
• Remove sausage to a paper towel-lined plate and spoon out and discard all but about one tablespoon of fat from the pot.
• Lower heat to medium. Add onion, carrots and celery, along with the salt, and stir to coat with fat. Cook for about 10 minutes, stirring occasionally, until carrots are fairly tender and veggies are lightly browned in spots.
• Add garlic and cook, stirring, one minute more.
• Stir in tomatoes and their juices, scraping up any browned bits from the bottom of the pot.
• Pour in stock.
• Bring to a boil over high heat, then reduce heat to simmer for ten minutes.
• Meanwhile, cook pasta shells to al dente in a separate pot of well-salted water. Drain and toss with the olive oil.
• Back in the big soup pot, add beans, reserved sausage, and spinach.
• Simmer until spinach is wilted.
• Off the heat, stir in parsley and black pepper.
• Ladle soup into bowls, stirring some pasta shells into each. Serve with cheese to pass at the table.

KALE AND WHITE BEAN SOUP

Steps:

• Heat the oil in a large pot over medium-high heat.
• Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
• Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
• Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
• Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

SAVORY BEAN SPINACH SOUP

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.

SPINACH AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.

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.

10-MINUTE PARMESAN WHITE BEAN SOUP WITH SPINACH

Steps:

• In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
• Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
• Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
• Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.Serve immediately.

WHITE BEAN MUSHROOM SPINACH SOUP

Steps:

• In a large saucepan over medium heat, heat 1 tablespoon olive oil. Sauté the onions until they become soft and translucent, about 3-4 minutes.
• Add the mushrooms and continue cooking for 5 minutes letting the mushrooms start to brown. Stir in the garlic and sauté for a few minutes until the mushrooms are caramelized and fragrant.
• Stir in the rosemary, salt, pepper, red pepper flakes, beans, broth and water. Bring the mixture to a boil.
• Reduce the heat and simmer the soup until it thickens slightly, about 15 minutes. Add the spinach. Once the leaves have wilted, taste the soup and season with salt and pepper as needed.
• Divide the soup into bowls and top with minced chives.

WHITE BEAN AND SPINACH SOUP

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Add sliced sausage and cook, stirring frequently, until lightly browned.
• Once sausage is cooked, add it to the slow cooker, along with the diced celery, onion, & carrots, minced garlic, beans, oregano, chicken broth, 2 cups of water and salt & pepper (Be careful not to add too much pepper. It can overwhelm the soup).
• Mix until thoroughly combined. Cover the slow cooker and cook on low heat for 7 to 8 hours OR high heat for 3 to 4 hours.
• Just before the soup is ready to serve, add fresh baby spinach and mix into the soup until wilted.
• Serve immediately.

SPINACH, LENTIL AND BUTTER BEAN SOUP

Steps:

• Heat the oil in a large pan. Add the onion and cook over a low heat, stirring often, for about 10 minutes until the onion is soft.
• Add the garlic and turmeric and cook for a couple more minutes.
• Add the lentils, vegetable stock, mint, frozen spinach, bay leaf and thyme. Bring up to a simmer and cook for 20 minutes, stirring every now and again.
• Add the butter beans and season generously with salt and pepper. Simmer for another 5-10 minutes then check the seasoning and serve.

WHITE BEAN SPINACH SOUP

Steps:

• Heat butter in a large pot over medium heat. Add the onion and sauté for 5-6 minutes. Add in garlic and celery and continue cooking for 5 minutes, stirring occasionally.
• Stir in Herbs de Provence, salt and pepper. Add in broth, lemon juice and pasta. Stir well, then bring to a boil. Once boiling, reduce heat to low and simmer for about 10 minutes.
• Add in the beans, spinach and parsley and continue cooking for 10 minutes (or longer if preferred). Taste and adjust seasoning as desired.
• Serve topped with grated vegan parmesan and more fresh parsley.

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.

KIDNEY BEAN, SPINACH, AND ORZO SOUP

Steps:

• Dice onion.
• In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
• Meanwhile, dice carrot and mince garlic.
• When onion is translucent, add carrots, garlic, basil, and oregano. Stir and sauté 2 minutes.
• Add broth, and tomatoes with juice. Bring to a light boil.
• Rinse and drain beans. Add to pot.
• Add orzo and bring to a simmer. Cover, reduce heat, and cook for about 10-12 minutes, or until orzo is cooked.
• Stir in spinach during the last couple minutes of cooking. Salt to taste.

SPINACH AND WHITE BEAN SOUP

Steps:

• In a large saucepan cook carrot, celery and onion in hot olive oil over medium-high heat until softened and fragrant (about 3 minutes).
• Add broth, beans, diced tomatoes and pasta. Bring to a boil and reduce heat.
• Cover and simmer for 10 minutes. Uncover and add spinach. Stir until wilted. Season with salt and pepper to taste.

SPINACH WHITE BEAN SOUP

Steps:

• Pour the olive oil into a large pot and turn to medium heat. Add the diced yellow onion and sauté for about 3 minutes, stirring frequently. Add the garlic and continue to cook for about one more minute.
• Add the vegetable broth, the peeled and diced potato, your well-rinsed beans, salt, pepper, and cumin. Bring to a low boil.
• Continue to cook on a low boil for about 30 minutes.
• Remove from heat and add the spinach. Let cool slightly (be careful not to burn yourself!) and use an immersion blender. Blend until you have a smooth and creamy consistency.

WHITE BEAN & SPINACH SOUP

Steps:

• Directions: Rinse and sort beans. Heat olive oil in a large Dutch oven over medium high heat. Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more. Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil. Reduce heat, cover, and simmer for 2 hours, or until beans are tender. Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.

SPANISH WHITE BEAN & SPINACH SOUP

Steps:

• Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
• Meanwhile, finely dice 1 small onion and roughly chop 4 cloves garlic
• Add the onion and garlic into the stock pot with the olive oil, mix continuously, after 3 minutes and the onion is translucent, add in 1/2 tsp sweet smoked Spanish paprika and 1/2 tsp dried thyme, quickly mix together, then add in 2 1/2 cups of canned white beans (drained & rinsed) and season with sea salt & black pepper, gently mix together
• Once everything is well mixed, add in 3 cups vegetable broth and pinch in 1/4 tsp saffron threads, raise to a high heat and give it a mix
• When the broth comes to a boil, place a lid on the stock pot and lower to a low-medium heat
• After 15 minutes, remove the lid, add in 1 cup fresh spinach (roughly chopped) and mix together until wilted, about 30 seconds, then remove the stock pot from the heat
• Transfer the soup into shallow bowls, finely grate a kiss of Manchego cheese over the soup and sprinkle with finely chopped parsley, serve at once, enjoy!

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.

WHITE BEAN SOUP

Steps:

• Start by adding your oil, diced onions, garlic, diced potatoes, carrots, and the vegetable stock in the Instant Pot.
• Close the lid and make sure the valve is set to sealing. Then do a high pressure for 6 minutes. Once the time is up do a quick release of pressure.
• Add in your white beans, Italian seasoning, and baby spinach. Turn the saute feature on and stir here and there, as it wilts the spinach leaves.
• Season with salt and pepper and then serve this white beans soup up.