SPINACH AND WHITE BEAN SOUP
For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.
Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.
WHITE BEAN AND SPINACH SOUP
Delicious, hearty, and healthy (even if the color is odd). Serve topped with Parmesan cheese.
Provided by tina812
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h28m
Yield 6
Number Of Ingredients 12
Steps:
- Place white beans into a large container and cover with water; let soak 8 hours to overnight.
- Drain beans, reserving 2 cups soaking water.
- Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
- Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 26.7 g, Cholesterol 4.2 mg, Fat 7.7 g, Fiber 7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1434 mg, Sugar 3.5 g
SPINACH AND WHITE BEAN SOUP
I came up with this recipe while doing a detox. I needed something healthy and vitamin packed, gluten free, soy free, and dairy free, and I hadn't been happy with the recipes I'd tried. This one was a winner! This recipe freezes well and can be reheated.
Provided by jenn
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 47m
Yield 2
Number Of Ingredients 12
Steps:
- Combine baby spinach and carrot in a food processor; pulse until finely chopped.
- Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
- Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 58.7 g, Cholesterol 0.7 mg, Fat 21.9 g, Fiber 13 g, Protein 18.7 g, SaturatedFat 3.2 g, Sodium 1340 mg, Sugar 4.1 g
WHITE BEAN SOUP WITH ITALIAN SAUSAGE AND FRESH SPINACH
This is a tasty Italian-type soup. It's great served with a grilled cheese or Portabello sandwich and sliced fresh fruit. I got the recipe at a cooking class I took in San Diego at Great News Cooking School. Recipe author: Chef Phillis Carey. Note: The beans and tomatoes are canned. The spinach is bagged and is found in the produce department.
Provided by GREG IN SAN DIEGO
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat.
- Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes.
- Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
- Add broth, tomatoes with juice and beans. Bring to a boil.
- Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes.
- Just before serving bring to a simmer and stir in the spinach to wilt.
- Ladle hot soup into pre-heated bowls.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 569.2, Fat 22.2, SaturatedFat 6.4, Cholesterol 88.2, Sodium 444.4, Carbohydrate 47.8, Fiber 11.7, Sugar 8.8, Protein 47.8
SPINACH AND LEEK WHITE BEAN SOUP
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
Provided by BETH4KIDS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 30.6 g, Fat 2 g, Fiber 5.8 g, Protein 9.4 g, SaturatedFat 0.2 g, Sodium 432.2 mg, Sugar 1.8 g
CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP
Categories Bean Leafy Green Potato Sauté Vegetarian High Fiber Spinach Chickpea Spring Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
WHITE BEAN, SAUSAGE AND SPINACH SOUP
Found in an AllYou magazine. Feel free to substitute smoked sausage for the turkey kielbasa. Nice light soup to use as an appetizer or main dish. Servings presented here are for main dish size bowls. Serve with a crusty bread and it will warm you right up.
Provided by HokiesMom
Categories Clear Soup
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, warm olive oil over medium heat. Add sausage and cook, stirring until browned all over, about 5 minutes. Transfer to a paper towel lined plate to drain. Discard all but 1 tbs of fat from pot.
- Add onion and garlic to pan and cook stirring often, until soft, about 3 minutes.
- Return sausage to pot and add chicken broth, 3 cups water and beans. Bring to a boil, reduce heat to low and simmer 15 minutes.
- Stir in spinach until wilted, 1 to 2 minutes.
- Season with salt (if you desire0 A ndpep per) and pepper.
Nutrition Facts : Calories 319.2, Fat 15.4, SaturatedFat 4.8, Cholesterol 45.7, Sodium 1259.9, Carbohydrate 27.3, Fiber 8.3, Sugar 3.6, Protein 19.2
WHITE BEAN, CHICKEN AND SPINACH SOUP
Steps:
- Add oil to large saucepan over medium heat. Stir in onion, celery, and carrot and sauté for 6 to 8 minutes or until begin to soften. Stir in bay leaves and sauté 1 minute. Add chicken broth and water and bring to boil. Reduce heat and stir in chicken and beans. Simmer gently 3 to 4 minutes or until chicken is tender. Stir in spinach and remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in oregano, parsley, lemon juice, salt, and pepper. Serve immediately.
HAM AND BEAN SOUP WITH SPINACH
This is a soup that I made recently. My husband really enjoyed it and I believe I will be making this a lot this winter. He had no idea that I used spinach and was very suprised when I told him. He hates spinach but loves this soup!
Provided by Judy-Jude
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium stock pot, saute ham in oil and butter until lightly browned, about 5 minutes, add onion, celery, carrots and garlic over medium heat, until vegetables are softened, not brown.
- Add chicken broth and seasonings; simmer 15-20 minutes.
- Stir in cannellini beans, spinach and parsley.
- Cook briefly just until spinach wilts, about 2-4 minutes.
- Remove from heat.
- In a small bowl, combine eggs and Parmesan with a whisk, I like to temper the egg/cheese mixture by adding 2 Tablesppons of the hot liquid from the soup, to the egg/cheese and stir quickly after each addition, then add egg mixture into the soup and stir until smooth.
- Salt and pepper to taste.
Nutrition Facts : Calories 302.9, Fat 13.1, SaturatedFat 5.3, Cholesterol 126, Sodium 1764, Carbohydrate 19.2, Fiber 6.2, Sugar 3.7, Protein 26.2
KALE, SPINACH, AND CANNELLINNI BEAN SOUP
Make and share this Kale, Spinach, and Cannellinni Bean Soup recipe from Food.com.
Provided by Adina S.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
- add kale and spinach and cool until wilted.
- Add everything else and bring to a boil, stirring occasionally.
- turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.
Nutrition Facts : Calories 159, Fat 2.9, SaturatedFat 0.5, Sodium 362.4, Carbohydrate 27.1, Fiber 8.7, Sugar 6.5, Protein 8.3
CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH
Provided by Cara Brunetti Hillyard
Categories Soup/Stew Bean Leafy Green Herb Quick & Easy Lunch Parmesan Rosemary Spinach Chickpea Fall Winter Bon Appétit Virginia Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 first-course servings
Number Of Ingredients 11
Steps:
- 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 stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
- Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; 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 drizzle with extra-virgin olive oil, if desired.
CHEF JON'S WHITE BEAN, CHICKEN AND SPINACH SOUP
This soup is a great crowd pleaser on a cold winter day. Easy to fix when you need to feed a crowd. Serve with warm garlic bread. Umm, Umm, Good
Provided by Chef Jon Wm.
Categories Chicken
Time 42m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large sauce pan, sautee the shallots & garlic in the olive oil.
- Add water,chicken base, tomatoes, beans, diced chicken, rosemary, basil and oregano to pot. Season with black and red pepper. Bring to boil.
- Add pasta and cook 12 minutes. If the soup seems too thick for your liking add more water.
- Add spinach and cook until wilted.
- Serve topped with freshly grated Parmesan cheese.
Nutrition Facts : Calories 300, Fat 6.5, SaturatedFat 1.4, Cholesterol 41.5, Sodium 97.3, Carbohydrate 37, Fiber 7.3, Sugar 3.5, Protein 24.3
SPINACH AND BEAN SOUP
I just found this recipe in my already expanding collection. It's from another web site, that much I remember, just don't recall which one. I made it for the first time last night and it was delicious. For the herbs I used only fresh basil, mainly because that's the only fresh herb I had handy. I'm sure dried would work just as well.
Provided by dojemi
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute' garlic in oil.
- Add tomatoes, one can of the beans (undrained), salt, pepper and the broth.
- Bring to a boil.
- Meanwhile, puree' the second can of beans in a blender.
- Add to the tomato/bean mixture. Stir to blend well.
- Add the spinach, stir to blend.
- Return to boiling.
- Turn heat down and simmer for 15 to 20 minutes.
- Add herb of choice (oregano and basil make a great combo, to taste.
- Simmer 5 minutes.
- Serve.
Nutrition Facts : Calories 691.5, Fat 6.8, SaturatedFat 1.5, Sodium 732.5, Carbohydrate 116.2, Fiber 31.3, Sugar 7.5, Protein 49
SAUSAGE AND WHITE BEAN SOUP WITH FENNEL AND SPINACH
Steps:
- If you have soaked beans over night, drain the pot and refill with cold water, 2 inches above beans. Bring the pot to a simmer and skim off any foam that bubbles to top. Turn down heat to a low simmer and add bay leaf, 1 tablespoon tomato paste, 1 cup of chicken stock, 3 smashed garlic cloves, 2 sprigs of thyme, and 1/2 teaspoon sea salt. It should simmer on low for 1 hour, stirring occasionally so that beans will not stick to bottom. Add more stock if needed. In a saute pan, heat oil and saute the onions, carrots, celery, and fennel until are soft about ten minutes. Careful not to brown. Add the garlic and cook for 1 more minute. Add the vegetables to the bean pot and stir. If you have a stick blender, carefully immerse into the pot, and blend by pulsing 6-7 times. You don't want it completely blended, only by half. If you don't have a stick blender, use a regular blender. Carefully place 1/2 bean vegetable mix into blender and pulse. In a skillet sauté sausage with red chile peppers, breaking it into little pieces, until lightly browned. Add the wine and 2 remaining tablespoons tomato paste and vegetable concentrate or bullion . Simmer until reduced and thickened. Add all the bean and vegetable mix into the dutch oven, along with the sausage and parsley. Adjust taste for salt and fresh pepper. Cover and bake for 2 hours on 325. Remove lid, and swirl in spinach. Cool 5 minutes before serving. *If using canned beans, drain and rinse with cold water. Place in pot with 1 cup of cold water). Bring to a low simmer and add bay leaf, 1 tablespoon tomato paste, 1 cup of chicken stock, 3 smashed garlic cloves, 2 sprigs of thyme, and 1/2 teaspoon sea salt (omit if beans are not low sodium). Simmer low for only 5-10 minutes. Set aside and proceed with the recipe.
WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES
This white bean soup focuses on a few simple flavors. It makes great leftovers.
Provided by NICEGIRL512
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.
- Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.
- Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
- Stir in the cooked mushrooms and quinoa; continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 62.6 g, Fat 6.6 g, Fiber 2.9 g, Protein 18.4 g, SaturatedFat 0.5 g, Sodium 48.3 mg, Sugar 1.7 g
QUICK WHITE BEAN AND SPINACH SOUP
This is a quick South Beach Diet friendly soup. It is brothy, but the beans are very filling. I adapted a recipe from the cookbook to suit the ingredients that I had on hand.
Provided by Ms B.
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring the chicken broth to a boil in a medium pan.
- Add the spinach and allow to boil for a bit and wilt down the leaves, stirring often.
- Reduce heat and add the rinsed and drained beans, roasted garlic, and V-8 juice.
- Simmer gently for 5-10 minutes.
- Season with salt, pepper, and red pepper flakes, to taste.
WHITE BEAN, SPINACH AND SAUSAGE SOUP
Easy,colorful, filling soup that cooks fast for those busy nights when a homecook meal seems too far away. Great with a loaf of rustic bread.
Provided by LiisaN
Categories Spinach
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in dutch oven over medium heat.
- Add sausage, onions, and garlic.
- Cook until sausage is browned.
- Add spinach and cook 2 minutes longer.
- Add broth, picante sauce, and beans.
- Heat to boil to bring flavors together.
Nutrition Facts : Calories 359.6, Fat 14.9, SaturatedFat 4.3, Cholesterol 23.1, Sodium 1309.5, Carbohydrate 37, Fiber 9.2, Sugar 4.1, Protein 21.4
SAVORY BEAN AND SPINACH SOUP (CROCK POT)
This savory easy to make crock pot soup is light enough even for summer. You can use any white beans such as White Kidney beans or Great Northern.
Provided by Barb G.
Categories Spinach
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 3-1/2 or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.
- Cover; cook on low setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
- Stir spinach into soup; serve with Parmesan cheese.
Nutrition Facts : Calories 166.4, Fat 0.7, SaturatedFat 0.2, Sodium 150.6, Carbohydrate 33.6, Fiber 6.7, Sugar 4.2, Protein 8.3
SPINACH AND LEEK WHITE BEAN SOUP
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. From All Recipes.
Provided by CaliforniaJan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
- This makes a thick soup. Add additional broth if you prefer a thinner consistency.
Nutrition Facts : Calories 142.9, Fat 2.3, SaturatedFat 0.3, Sodium 815.5, Carbohydrate 23.9, Fiber 7.1, Sugar 4.1, Protein 7.6
SPINACH AND MUSHROOM BLACK BEAN SOUP
This is a slight variation on the standard quick recipe for Black Bean soup, but I find it is much more rich and thick this way, and is a good way to get in those extra vegitable servings. Other veggies could be used as well, and you can use veggie broth instead of chicken.
Provided by sarcare
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse the black beans and wash the veggies.
- Put two cans of the black beans in a blender with the broth, salsa, cumin, and pepper.
- Blend for two minutes.
- Add spinach and mushrooms, and blend for another four minutes, or until smooth.
- Pour into soup pan with remaining can of black beans, and cook for 20-25 minute.
- Serve as is, or with sour cream and corn chips.
Nutrition Facts : Calories 373.8, Fat 2.5, SaturatedFat 0.6, Sodium 752.7, Carbohydrate 65.2, Fiber 23.3, Sugar 4.4, Protein 26.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #healthy #soups-stews #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something
You'll also love