Creamy Bean, Herb, & Spinach Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A little bit of change to a recipe from Bon Appetit. I also liked it made into a little more of a chili - style w/a can of diced tomatoes & chiles. Regardless, I think I'll try it with a bit of meat added in next time, too. Maybe ham if I leave it a true bean soup, or chicken/turkey for a chili-style soup. Ingredients:
3 tablespoons extra virgin olive oil |
3 cups chopped onions |
3 garlic cloves, minced |
2 medium turnips, peeled & chopped |
1/2 tablespoon dried rosemary |
1/2 tablespoon dried rubbed sage |
7 cups water |
3 tablespoons powdered chicken base |
30 ounces cannellini beans, drained |
30 ounces garbanzo beans, drained |
1 lb chopped spinach |
1/2 cup grated parmesan cheese (optional) |
Directions:
1. Heat oil on med-high. Saute onions, garlic, turnips, rosemary, & sage approx 15 min until tender. Add broth & beans. Bring to boil, then reduce heat to med-low & simmer 10 minute.
2. Working in batches, puree 1/2 or more of soup in blender until smooth. Return to pot. Mix in spinach until wilted. Season soup w/salt & pepper, to tasted. Stir in parmesan or top soups individually.
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