Soup on Sunday: White Bean Herb and Spinach Soup
by allthebest • 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
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This one is sounds so delicious and super fast. Yum.
Mary it’s both!! Enjoy!
YUMMM! Can’t wait to try!
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
Looks fabulous!