WHITE BEAN, SPINACH & PESTO SOUP
The best 8-minute soup you'll ever make! Unbelievably delicious, fresh, filling, healthy, and vegetarian White Bean, Spinach & Pesto Soup recipe!
Provided by Ali
Time 8m
Number Of Ingredients 6
Steps:
- Add chicken stock and white beans to a medium-sized saucepan, and bring to a boil over medium-high heat. Then reduce heat to low, and stir in the fresh spinach and pesto until the spinach has wilted. Season to taste with salt and pepper.
- Then ladle soup into bowls, and top generously with freshly-grated Parmesan cheese.
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 WHITE BEAN SOUP
After a busy day as a college nursing professor, I love to come home to this slow cooker white bean soup. It provides plenty of nutrients to keep me healthy. -Brenda Jeffers, Ottumwa, Iowa
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a 4-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 6-7 hours or until heated through. Stir in spinach. Cover and cook for 15 minutes or until spinach is wilted. Sprinkle with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Sprinkle each serving with cheese.
Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 291mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
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.
ITALIAN VEGETABLE SOUP WITH BEANS, SPINACH & PESTO
This convenient recipe makes getting two meals on the table a snap.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
- For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 31.2 g, Cholesterol 5.4 mg, Fat 7.2 g, Fiber 8.2 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 585.5 mg, Sugar 5.8 g
TUSCAN WHITE BEAN & SPINACH SOUP
This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.
Provided by justcallmetoni
Categories Pasta Shells
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, sautee the shallots & garlic in the olive oil.
- Add broth, tomatoes, beans and rosemary 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 a bit more broth.
- Add spinach and cook until wilted.
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