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Hearty Spinach White Bean Soup

danispies's picture
Sometimes nothing beats the savory taste and comfort of a nice bowl of soup. The problem is that we’ve developed such a habit of just opening one of those cans filled with altered ingredients and preservatives that we forgot making our very own is just as painless.
Ingredients
  Canned white beans 30 Ounce (Cannellini Beans)
  Onion 1 Large, chopped
  Garlic cloves 8 , chopped
  Celery stalks 4 , sliced
  Canned diced tomatoes 15 Ounce
  Chicken broth 4 Cup (64 tbs)
  Water 2 Cup (32 tbs)
  Spinach leaves 1 Pound
  Basil 1⁄4 Cup (4 tbs), sliced
  Extra virgin olive oil 1 1⁄2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Parmesan cheese 2 Tablespoon
Directions

1) Saute onion in the olive oil in a soup pot over
medium high heat until the onions are just cooking
through.
2) Add the garlic and celery and sauté another 3
minutes. Add in tomatoes and allow to cook another
2 minutes.
3) Add beans, stock and water and bring to a boil.
Add in spinach and basil before seasoning with
salt and pepper.
4) Turn the heat down and allow soup to simmer
another 3 minutes or until spinach is tender.
Serve yourself a bowl, top with grated parmesan
cheese and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6
Story
The small, white navy bean, also called pea bean, cannellini or haricot, is popular in France, and traditionally the main bean of Anglo-America, used in such dishes as Boston baked beans. Similar to other beans, the white bean is high in starch, protein and dietary fiber and an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6, and folic acid.
A hearty and healthy soup with spinach and white bean is the ultimate choice for a mild Autumn afternoon. It is a soup, which can be considered as a comfort food for any personal occasion. Go through the video to learn the step-by-step instruction of cooking.

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