• Soup on Sunday: White Bean Herb and Spinach Soup

    by  • 23 Oct ’11 • profile • 6 Comments

    2 tablespoons olive oil
    5 garlic cloves, minced
    1 large yellow onion, chopped
    1 tablespoon chopped fresh rosemary
    1 tablespoon chopped fresh thyme
    1 (15.5 ounce) can cannellini beans or other white beans, rinsed and drained
    4 cups chicken stock
    1 6-ounce package baby spinach leaves
    Grated Parmesan cheese
    1 tablespoon finely chopped fresh sage
    Extra-virgin olive oil (optional)
    Salt and pepper

    Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and thyme stir 1 minute. Add broth and beans. Bring soup to boil; reduce to low and simmer until flavors blend, about 20 minutes.

    Mix in spinach; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and sage. Drizzle with extra-virgin olive oil, if desired. Adjust seasonings to taste. Serve with  crusty Italian country bread.

    Makes 4 to 6 servings

    Image: Sunday Night Dinner

    6 Responses to Soup on Sunday: White Bean Herb and Spinach Soup

    1. Pingback: Soup on Sunday: White Bean Herb and Spinach Soup | Shelterholic Now

    2. 23 Oct ’11 at 11:39 am

      This one is sounds so delicious and super fast. Yum.

      • allthebest
        23 Oct ’11 at 11:53 am

        Mary it’s both!! Enjoy!

    3. Charlotte
      23 Oct ’11 at 8:53 pm

      YUMMM! Can’t wait to try!

    4. Pauline
      24 Oct ’11 at 5:53 pm

      OMG just made this for lunch, only thing I did was add a bit of rind from pecorino/romano and this soup was absolutely divine. I love it and it was easy to make and relatively quick. I will be making this again. Thanks so much for recipe—delicious

    5. 27 Oct ’11 at 1:39 am

      Looks fabulous!

    Leave a Reply

    Your email address will not be published. Required fields are marked *