A creamy white bean soup with the aroma of thyme, oregano, and rosemary, with baby spinach leaves stirred in at the end. Simple but elegant!
2 tablespoons oil
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried thyme (or 2-3 teaspoons fresh)
1 teaspoon dried oregano (or 1 tablespoon fresh chopped)
1/2 teaspoon dried rosemary (or 1/2 tablespoon fresh)
4 cups chicken broth (or water with bouillon)
6 cups cooked great northern beans (or 3 cans, rinsed and drained)
3/4 teaspoon salt or more, to taste
1/8 teaspoon black pepper
5 ounces fresh baby spinach leaves (or two large handfuls), coarsely chopped
1. In a 6-quart stock pot over medium heat, saute the onion in oil. After a few minutes, stir in the garlic, thyme, oregano, and rosemary and saute for a couple more minutes.
2. Stir in chicken broth, beans, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 5-10 minutes.
3. Put about 2 cup of the soup into a bowl and set aside. Puree remaining soup in blender. You may need to do this in a couple batches; work carefully, as soup is hot! Hold the lid when you start to blend! Or, use a stick blender (immersion blender) to blend the soup in the pan.
4. Return soup and reserved soup to the stock pot. Add the spinach and heat to a simmer, until spinach is wilted and dark green. Serve soup hot.
This recipe is from The Everything Beans Book by Katie Kimball. Instructions and photos are my own.
This soup was simple to make, but elegant and impressive! I loved the flavor of the herbs, and the creamy texture. I wasn't expecting the rest of the family to enjoy it as much as I did, and true, the children ate their but weren't begging for seconds (probably due to the spinach which adds a different texture to the soup). Joshua said it was a very good soup and he enjoyed it as part of the meal, even taking seconds!
I made homemade bread bowls for this soup, and they complimented it nicely. This is an easy lunch or dinner soup, and with a sandwich and/or side salad makes a very nice meal!