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White Bean And Spinach Soup

21st.Century.Chef's picture
Ingredients
  Dried white beans 1 Pound
  Water 8 Cup (128 tbs), divided
  Beef broth 8 Cup (128 tbs) (Either Homemade Or Canned)
  Fresh carrots 2 Cup (32 tbs), grated
  Onions 1 1⁄2 Cup (24 tbs), chopped
  Garlic 4 Clove (20 gm), minced
  Fresh thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Bay leaves 3
  Black pepper 1⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Fresh spinach 6 Cup (96 tbs), torn
  Canned tomatoes 32 Ounce, coarsely chopped (2 Cans, 16 Ounce Each)
  Granulated sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon (Omit If Using Canned Broth)
Directions

In a large saucepan soak beans in 4 cups water overnight.
Drain soaking water.
Add beef broth and 4 cups fresh water.
Bring to a boil over medium-high heat; reduce heat.
Add carrots, onions, garlic, thyme, bay leaves and black and cayenne peppers.
Bring to a boil; reduce heat.
Cover.
Simmer for 1 hour or until beans are tender.
Add spinach, tomatoes with liquid, sugar and salt.
Bring to a boil; reduce heat.
Simmer for 5 minutes.
Discard bay leaves.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean
Preparation Time: 
5 Minutes

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