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Chef Kim's recipes: Italian bean and spinach soup

Yields 4-6 servings

1 Tbl Olive Oil

1 Med Onion Chopped

1 Stalk Celery Chopped

2 Cloves Garlic Chopped

1 can White Beans rinsed/drained

1 can Garbanzo Beans rinsed/drained

16 oz Broth - Chicken or Vegetable

1/4 tsp Black Pepper

1/4 tsp Italian Seasoning

2 Cups Water

1 Cup Chopped Spinach

1/2 T Lemon Juice

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In Dutch quart or large pot add oil and all 3 chopped veggies. Saut until tender. Add White Beans, spices & water. Stir and bring to a boil. Strain / remove 8 ounces of the beans and set aside. Using a blender puree the pot's ingredients. Add all of the beans to the pureed soup and bring to a slow simmer. Add the spinach, stir to wilt. Add lemon juice and serve with crust bread.

** Adding cooked Italian Sausage, meatballs, chicken at the end is a great way to add more protein and an even heartier soup.

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