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Vegetable Bean Soup with Spinach

Recipe Name: 
Vegetable Bean Soup with Spinach
Picture: 
vegetablebeansoupwithspinachban.jpg
Description: 

A brothy vegetable soup with two kinds of beans, flavored with basil, with chopped spinach added near the end

Yield: 

6 servings

Ingredients: 

1 tablespoon oil
3 medium carrots, diced
2 ribs celery with leaves, diced
1 medium onion, chopped
1 clove garlic, minced
7 cups chicken broth (or water; it's good either way)
2 cups cooked great northern beans
2 cups cooked red kidney beans
2 cups tomatoes (may be canned)
1 tablespoon dried basil
1/2 teaspoon black pepper
1 tablespoon sugar
1 teaspoon parsley
10 ounces fresh spinach leaves, coarsely chopped (about 12 cups loose leaves before it's chopped, or about 6 cups coarsely chopped)
salt, to taste

Instructions: 

1. Heat oil in a large stock pot over medium heat. Add carrots, celery, onion, and garlic. Cook and stir for 5 minutes.

2. Add broth, beans, tomatoes, basil, pepper, sugar, and parsley. Bring to a boil and simmer, uncovered, for about 30 minutes, until carrots are tender and flavors are well-spread throughout the soup.

3. Reduce heat to low and stir in spinach. Cook and stir until spinach is wilted. Add salt to taste.

Vegetable bean soup with spinach, shown with hearty herb bread
Vegetable Bean Soup with Spinach,
shown with Hearty Herb Bread
 
 
Preparation Time: 

15 minutes

Cooking Time: 

45-60 minutes

Tammy's Review: 

This is a simple vegetable soup, with beans added for additional nutrition and coarsely chopped spinach added at the end for a delicious twist on ordinary vegetable soups.

This soup is hearty enough to be a main course (it goes wonderfully with fresh bread!) and delicate enough to be served as an appetizer. My husband prefers soup as an appetizer, so this quick meatless soup is perfect.

My rating: 10/10. I love the flavor, and how nutritious it is!

Average vote based on 5 reviews.
9.6
out of 10
User Reviews
9
out of 10
Very Good

I made this soup today and was very pleased with how it turned out. I had to make a couple small adjustments. I couldn't find great northern beans, so I used romano instead. I didn't have any garlic unfortunately, but I'm sure it would have added a great flavour. I skipped the sugar and added a little extra water in addition to the broth since it was getting quite thick. Overall, very good and I will be keeping this recipe on hand.



10
out of 10
Very good for being so healthy ;)

I love all the flavors of veggies in this soup! We love to put butter beans & zucchini in it too! My little girls even like it!!!



10
out of 10
Very Hearty!!!

I used 2 cans of garbonzo beans instead of the beans is called for since my husband does not like those.We liked it alot.We really liked the spinach in it and very filling.Thanks for sharing this.It will be winter time soup we will be enjoying it alot!



10
out of 10
Yummy!

Please see the recipe above for my complete review!



9
out of 10
EXCELLENT

I made this for dinner the other night with a salad and some homemade wheat bread.

It was a very delicious dinner and it was a good change from my normal vegetable soup recipe.