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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Found this recipe in a coupon insert in the newspaper. It is from the kitchen of Bush's Best Beans. I have not made this recipe yet, but when I do, I think I will use a 10 oz. box of frozen chopped spinach that I will thaw and squeeze dry because I am not a big fan of canned spinach. With the chill of Autumn and Winter coming, this soup sounds like it will be really tasty. Would probably be nice served with corn bread. Ingredients:
4 slices bacon, chopped |
3 cloves garlic, minced |
1 medium onion, chopped |
1 (14 ounce) can chopped spinach, drained |
3 (14 ounce) cans chicken broth |
1 (15 ounce) can drained bush best cannellini beans |
1 (15 ounce) can drained bush best red kidney beans |
1 (15 ounce) can drained bush best dark red kidney beans |
1/2 cup sun-dried tomato, cut in thin strips |
1 teaspoon dried basil |
crushed red pepper flakes, to taste |
salt, to taste |
shredded parmesan cheese, for garnish |
Directions:
1. Brown bacon over high heat in large stockpot, about 8 minutes.
2. Add garlic and onion, saute 6 minutes.
3. Add spinach, saute 2 minutes.
4. Add beans and all remaining ingredients.
5. Simmer 10 minutes.
6. Garnish and serve.
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