[White Bean and Spinach Soup]
Source: Times Colonist - Erik Akis
This hearty soup will make a fine meal when served with slices of a crusty loaf.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 clove Garlic
- 1 Red pepper, finely chopped
- 2 tablespoons tomato paste
- ½ teaspoon dried basil or oregano
- 4 cups vegetable or chicken stock
- 1 (19-oz.) can white kidney beans, drained well, rinsed and drained well again
- 2 cups baby spinach, coarsely chopped
- salt and freshly ground black pepper to taste
Directions
1. Heat the oil in a pot set over medium heat. Add the onion, bell pepper and garlic and cook 3 minutes. |
2. Mix in tomato paste and basil or oregano, and cook 2 minutes more. |
3. Add the stock and beans, bring to a simmer, and simmer 10 minutes. Swirl in the spinach and cook 1 or 2 |
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