White Bean with Spinach Soup
I’m a huge fan of soup. It fills you up and provides concentrated nutrition without a lot of fat or calories. You know I don’t mean creamy soups like New England clam chowder or potato cheese soup. Most of the time, the best, healthiest, most filling soups are those made from broth and vegetables, pureed or chunky, including vegetable soups, noodle soups, and bean or pea soups.
You can make soup out of just about any vegetable. I also like some of the healthy boxed soups. If you can pronounce and comprehend most of the ingredients, go ahead and enjoy a canned or boxed soup. When you have a little more time, soup is easy to make and a great way to use what you have.
This White Bean with Spinach Soup fills you up and tastes so satisfying that you might not need anything else, but it’s also good with a salad or half a sandwich or with just a small slice of crusty bread.
– 1 tsp olive oil
– 1 yellow onion, thinly sliced
– 1 clove garlic, smashed
– ½ red bell pepper, minced
– 4 cups vegetable broth
– 1 can white beans (about 15 ounces), drained and rinsed
– 2 cups chopped fresh baby spinach
– 1 bay leaf
– ½ tsp salt plus more if needed
– ½ tsp pepper plus more if needed
1. In a nonstick pot, heat the olive oil over medium-high heat. Add the onion and saute until it softens, about 5 minutes. Add the garlic and bell peppers and saute until the pepper softens, about 5 more minutes.
2. Add the vegetable broth, white beans, spinach, bay leaf, salt, and pepper. Simmer for about 20 minutes, or until the soup is hot. Remove the bay leaf and the garlic with a slotted spoon and throw them away.
3. Puree the soup with an immersion blender until it is completely smooth (the way I like it), or leave some of the beans chunky, if you prefer some texture. Taste and add more salt and pepper if necessary. Serve hot.