Best White Bean Spinach Soup Recipes

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SPINACH AND WHITE BEAN SOUP



Spinach and White Bean Soup image

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

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

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



White Bean and Spinach Soup image

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

1 cup dried white beans
water to cover
3 tablespoons olive oil
1 onion, chopped
2 carrots, cut into matchsticks
½ pound fresh spinach
5 cups chicken broth
2 teaspoons minced garlic
1 bay leaf
3 tablespoons chopped fresh parsley
1 ½ teaspoons salt
½ teaspoon ground black pepper

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

WHITE BEAN SOUP WITH ITALIAN SAUSAGE AND FRESH SPINACH



White Bean Soup With Italian Sausage and Fresh Spinach image

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

2 tablespoons olive oil
1 lb turkey or 1 lb pork Italian sausage, castings removed
1 1/2 cups chopped onions
1 1/2 cups diced carrots
1 celery, with leaves chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dry crushed red pepper
1/4 teaspoon dried rubbed sage
5 cups low sodium chicken broth
14 1/2 ounces petite diced tomatoes, with juice
15 ounces cannellini beans or 15 ounces other white beans, drained and rinsed
6 ounces fresh Baby Spinach
1/2 cup freshly grated parmesan cheese

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 WHITE BEAN SOUP



Spinach and White Bean Soup image

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

3 cups baby spinach
½ cup chopped carrot
3 tablespoons olive oil
1 shallot, finely chopped
3 cloves garlic, minced
2 cups chicken stock
1 (15 ounce) can white beans, drained
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice

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

TUSCAN WHITE BEAN & SPINACH SOUP



Tuscan White Bean & Spinach Soup image

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

2 teaspoons olive oil
1 garlic clove, finely minced
1 shallot, finely diced
3 -4 cups fat free chicken broth or 3 -4 cups vegetable stock
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can white beans (cannellini or other)
1/2 cup whole wheat pasta shells or 1/2 cup shell pasta
1 teaspoon rosemary
3 cups Baby Spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes

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.

SPINACH AND LEEK WHITE BEAN SOUP



Spinach and Leek White Bean Soup image

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

2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
½ cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

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

WHITE BEAN, SAUSAGE AND SPINACH SOUP



White Bean, Sausage and Spinach Soup image

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

1 tablespoon olive oil
1 (14 ounce) turkey kielbasa, cut into 2 inch pieces on angle
1 sweet onion, finely chopped
2 garlic cloves, minced
3 cups low sodium chicken broth (or vegetable broth)
3 cups water
2 (15 ounce) cans cannellini beans, rinsed and drained
4 cups Baby Spinach
pepper

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

CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN



Chicken & White Bean Soup With Spinach & Parmesan image

This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve.

Provided by CookingONTheSide

Categories     Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 (14 ounce) cans low sodium chicken broth
1 1/2 cups tomato and basil pasta sauce, plus
3 tablespoons tomato and basil pasta sauce
1 (15 ounce) can cannellini beans, rinsed and drained
3/4 teaspoon crushed red pepper flakes
3 boneless skinless chicken breasts, sliced thin
salt
pepper
6 ounces Baby Spinach, prewashed
1/2 cup chopped fresh basil
3/4 cup parmigiano-reggiano cheese, grated

Steps:

  • In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
  • Turn heat to low.
  • Season chicken breasts with salt and pepper; add to broth.
  • Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
  • Stir in baby spinach.
  • Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
  • Stir in basil; season with salt and pepper to taste.
  • Ladle soup into bowls and top with grated cheese.

WHITE BEAN, CHICKEN AND SPINACH SOUP



WHITE BEAN, CHICKEN AND SPINACH SOUP image

Categories     Soup/Stew     Bean     Chicken

Number Of Ingredients 15

1 Tbl Olive oil
1 Small onion, chopped
1 Stalk celery, chopped
1 Lg carrot, peeled and chopped
2 Bay leaves
3 Cups Reduced sodium chicken broth
2 Cups water
12 oz. Chicken, boneless, skinless chopped
15 oz can white beans, drained
1 Cup spinach leaves, tightly packed
3 Tbl Oregano, fresh finely chopped
¼ Cup Fresh parsley, finely chopped
2 Tbl Lemon juice
¼ tsp Salt
½ tsp Fresh ground pepper

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.

SAUSAGE AND WHITE BEAN SOUP WITH FENNEL AND SPINACH



SAUSAGE AND WHITE BEAN SOUP WITH FENNEL AND SPINACH image

Categories     Soup/Stew     Bean     Winter

Yield 8 servings bowls

Number Of Ingredients 20

4-6 cups chicken broth (I like to use Kitchen Basics)
2 15 ounce cans of cannelli beans (or any white bean),drained and rinsed
6 garlic cloves,3 minced, 3 smashed (for bean pot)
1 teaspoon rosemary fresh or dried
1 bay leaf
2-3 tablespoons of olive oil
1 medium onion, diced
2 medium carrots, diced
3 celery stalks, diced
1 fennel bulb (no stalks) diced
1 generous teaspoon of vegetable or chicken concentrate (Better Than Broth or bouillon cube)
1 pound of sweet sausage without the casing or skin, crumbled into small pieces
1 generous teaspoon of red chile flakes
1 cup white wine
2 tablespoons of tomato paste. (Freeze leftover in plastic zip bag.)
2 sprigs of fresh thyme
1/2 cup minced fresh parsley
10 ounces of baby spinach thinly sliced
Preheat oven 325 degrees and set the oven rack in the middle. Have a dutch oven ready on the side, or a oven safe stock pot with lid. I use a clay dutch oven.
*If using canned beans see note at bottom

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.

SPINACH WHITE BEAN SOUP



Spinach White Bean Soup image

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

6 cups reduced-sodium vegetable broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) tomato puree
1/2 cup finely chopped onion
1/2 cup uncooked converted long grain rice
2 garlic cloves, minced
1 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon salt
7 cups chopped fresh spinach
1/4 cup shredded Parmesan cheese

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

CHICKEN, WHITE BEAN, SPINACH & PARMESAN SOUP



Chicken, White Bean, Spinach & Parmesan Soup image

I had something very similar at a neighbors house and it was so delicious. After getting the recipe I played with it just a little, made some additions and have an even better version of the original. I hope you like it, too! For a quick, throw-it-together soup that is ready in practically no time, this is it.

Provided by Donna Graffagnino

Categories     Bean Soups

Time 45m

Number Of Ingredients 13

3 can(s) 14oz chicken broth, low sodium or homemade stock
1 can(s) 14oz diced tomatoes with liquid
1 can(s) 12oz v-8 juice
1 - 2 can(s) 15oz cannellini beans, rinsed and drained
1 tsp crushed red pepper or to taste
3 boneless, skinless chicken breasts, in 1-inch cubes
1 Tbsp granulated garlic or powder
1 Tbsp granulated onion or powder
1 - 2 can(s) 14.5oz creamed corn
6 oz bag prewashed baby spinach, stems removed, whole or chopped
1/2 c fresh basil, coarsely chopped (1/4 c if dried)
salt & pepper to taste
3/4 c grated parmigiano-reggiano cheese

Steps:

  • 1. Cut raw chicken into cubes and season with salt and pepper. Either brown in a little olive oil, in a Dutch oven, or set aside raw.
  • 2. To Dutch oven add broth, granulated onion & garlic, corn and crushed red pepper; bring to a boil. *If you browned the chicken stir well to get the browned bits and drippings incorporated into the broth. Add chicken then reduce heat to low and simmer for about 5 minutes.
  • 3. Add diced tomatoes, V-8, beans to broth, stir and bring back to a simmer for 15 minutes.
  • 4. Stir in baby spinach and basil. Continue cooking soup until spinach is wilted and chicken is cooked through, about 2 minutes longer. Taste and add salt & pepper as needed.
  • 5. Ladle into bowls and top with Parm. Enjoy!
  • 6. *TIP: For a richer flavor pan sear the chicken breasts before or after cutting into cubes. Brown on both sides in a 1 T butter and 1 T olive oil. When browned remove from pot and set aside. *Options: Use Turkey or Sweet Italian sausage instead of Chicken

CHEF JON'S WHITE BEAN, CHICKEN AND SPINACH SOUP



Chef Jon's White Bean, Chicken and Spinach Soup image

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

2 tablespoons olive oil
6 garlic cloves, finely minced
3 shallots, finely diced
12 cups water
4 tablespoons chicken base
4 cups diced roasted chicken meat
3 (14 1/2 ounce) cans diced tomatoes
3 (14 1/2 ounce) cans white beans (cannellini or other)
1 1/2 cups shell pasta
1 tablespoon rosemary
9 cups Baby Spinach, cleaned and trimmed
1/2 teaspoon black pepper
1 tablespoon dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons crushed red pepper flakes
freshly grated parmesan cheese

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

WHITE BEAN, SPINACH AND SAUSAGE SOUP



White Bean, Spinach and Sausage Soup image

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

1 tablespoon olive oil
1/2-1 lb smoked sausage, sliced
1 medium onion, chopped
2 cloves garlic, chopped
1 lb spinach leaves, coarsely chopped
2 cans chicken broth
1 1/4 cups picante sauce
2 cans small white beans, drained

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

WHITE BEAN SOUP WITH QUINOA, SPINACH, AND SHIITAKES



White Bean Soup with Quinoa, Spinach, and Shiitakes image

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

1 pound dry cannellini beans
1 tablespoon canola oil
8 shiitake mushrooms, stemmed and sliced
1 tablespoon canola oil
1 large onion, sliced into thin rings
½ cup dry white wine
2 teaspoons dried rosemary
½ cup quinoa
1 (10 ounce) bag washed fresh spinach, chopped
salt and pepper to taste

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



Quick White Bean and Spinach Soup image

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

1 (14 ounce) can chicken broth
4 cups fresh Baby Spinach, chopped
1 (15 ounce) can cannellini beans, rinsed and drained
1 tablespoon minced roasted garlic
1/2 cup low-sodium V8 juice
salt, to taste
fresh ground black pepper, to taste
red pepper flakes, to taste

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.

SPINACH AND LEEK WHITE BEAN SOUP



Spinach and Leek White Bean Soup image

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

2 teaspoons olive oil
4 leeks, bulb only, chopped
4 garlic cloves, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
2 cups packed fresh spinach
salt and pepper

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

SIMPLE TOMATO-SPINACH-WHITE BEAN SOUP



Simple Tomato-Spinach-White Bean Soup image

I made this up one winter when I was too lazy to make minestrone, but wanted something kind of similar. REALLY easy and healthy! Measurements and times are approximate.

Provided by Ameliahead

Categories     Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 garlic cloves, chopped
1 medium yellow onion, chopped
2 (15 ounce) cans diced tomatoes
1/2 cup fresh basil, chopped
2 sprigs fresh thyme, left whole
2 (15 ounce) cans butter beans or 2 (15 ounce) cans other white beans, drained and rinsed
32 ounces vegetable broth (use less if you like a thicker soup)
salt
black pepper
5 ounces Baby Spinach

Steps:

  • Saute garlic and onion in olive oil until tender.
  • Add tomatoes and herbs and cook until heated through. Season with salt and pepper.
  • Add beans and broth, and cook until soup simmers. Check for seasoning.
  • Just before serving, add spinach a handful at a time, until wilted.
  • Serve--very good with a hunk of crusty bread and a salad.

Nutrition Facts : Calories 200.2, Fat 5.8, SaturatedFat 0.9, Sodium 446.6, Carbohydrate 29.2, Fiber 10.1, Sugar 7.2, Protein 9.7

GARLICKY SPINACH AND WHITE BEAN SOUP



Garlicky Spinach and White Bean Soup image

From the Chicago Tribune: "Given its high water content and satiety value, eating an entree of soup is a good way to control your diet, and it can help you work in lots of vegetables. In this recipe, the beans provide plenty of fiber, a key to weight management."

Provided by EmilyStrikesAgain

Categories     Stocks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 carrot, small dice
1 celery rib, small dice
1 tablespoon flour
4 cups vegetable broth
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans, drained and rinsed
1 (14 ounce) can diced tomatoes, with juice
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
2 cups stemmed coarsely chopped spinach leaves
1/4 teaspoon coarse salt
fresh ground pepper, to taste

Steps:

  • Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, carrot and celery; stir to cat. Cook, stirring often, until softened, 6 minutes.
  • Add the flour, cook, stirring 2 minutes. Add the broth, beans, tomatoes with their juice, oregano and rosemary. Heat to a boil; reduce heat to medium-low. Cook uncovered, stirring occasionally, 20 minutes. Add the spinach; cook until wilted, 5 minutes. Season with salt and pepper to taste.

ITALIAN WHITE BEAN AND SPINACH SOUP



Italian White Bean and Spinach Soup image

Make and share this Italian White Bean and Spinach Soup recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium onion, chopped
1 stalk celery, chopped
1 garlic clove, finely chopped
white kidney beans, rinsed and drained (cannellini)
2 cups water
1 (14 1/2 ounce) can chicken broth
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon dried thyme
10 -12 ounces spinach, tough stems trimmed
1 tablespoon fresh lemon juice
freshly grated parmesan cheese (optional)

Steps:

  • In 3-quart saucepan, heat oil over medium heat.
  • Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds.
  • Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
  • Roll up several spinach leaves together, cigar fashion, and thinly slice. Repeat with remaining spinach.
  • With slotted spoon, remove 2 cups beans from soup mixture and reserve.
  • Spoon one-fourth of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
  • Pour into bowl.
  • Repeat with remaining mixture.
  • Return puree and reserved beans to saucepan; heat to.
  • boiling over medium-high heat.
  • Stir in spinach and cook until wilted, about 1 minute.
  • Remove from heat and stir in lemon juice.

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