White Bean-Spinach Vegetable Soup
Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion small chop
- 3 garlic cloves minced
- 1/4 cup red bell pepper small chop
- 1/4 cup celery 1/2 inch slices
- 1/4 cup carrot 1/2 inch slicesl
- 1-2 cups cooked white potato chopped 1/2 inch
- 2 cups cooked white navy beans drained or 16 ounce can of white beans, drained
- 14 ounce can of diced tomatoes with juice
- 1 teaspoon fresh ginger minced or grated
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 cups of chicken broth
- 2/3 cups of water or more for thinner soup
- 1 1/2 cup frozen spinach
- salt and pepper to taste
Instructions
- Prepare the white/navy beans or use canned beans.
- Cook the white potato, chop
- Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
- Heat oil in large Dutch Oven or kettle.
- Add onion, garlic, celery, and carrots.
- Cook until onion in tender.
- Pour in the beans.
- Add tomatoes and juice.
- Add potatoes.
- Add ginger and seasonings.
- Pour in broth and water.
- Add the frozen spinach.
- Bring to a boil; reduce heat and simmer.
- Cook until thoroughly heated.
Notes
Recipe inspired from Hoosier Farmer, January-February 1998. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery. cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.
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