SPINACH BEAN SOUP
"This easy soup is so good, I had to send you the recipe to share it with as many people as possible," jots Melissa Griffin from Lansing, Michigan. Chock-full of pasta, beans and spinach, it makes a fresh-tasting and satisfying first course or a light meal in itself.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.
Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 940mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
SPINACH AND WHITE BEAN SOUP
For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.
Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.
SPINACH AND WHITE BEAN SOUP
I came up with this recipe while doing a detox. I needed something healthy and vitamin packed, gluten free, soy free, and dairy free, and I hadn't been happy with the recipes I'd tried. This one was a winner! This recipe freezes well and can be reheated.
Provided by jenn
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 47m
Yield 2
Number Of Ingredients 12
Steps:
- Combine baby spinach and carrot in a food processor; pulse until finely chopped.
- Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
- Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 58.7 g, Cholesterol 0.7 mg, Fat 21.9 g, Fiber 13 g, Protein 18.7 g, SaturatedFat 3.2 g, Sodium 1340 mg, Sugar 4.1 g
SPINACH AND BEAN SOUP
I just found this recipe in my already expanding collection. It's from another web site, that much I remember, just don't recall which one. I made it for the first time last night and it was delicious. For the herbs I used only fresh basil, mainly because that's the only fresh herb I had handy. I'm sure dried would work just as well.
Provided by dojemi
Categories Low Cholesterol
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute' garlic in oil.
- Add tomatoes, one can of the beans (undrained), salt, pepper and the broth.
- Bring to a boil.
- Meanwhile, puree' the second can of beans in a blender.
- Add to the tomato/bean mixture. Stir to blend well.
- Add the spinach, stir to blend.
- Return to boiling.
- Turn heat down and simmer for 15 to 20 minutes.
- Add herb of choice (oregano and basil make a great combo, to taste.
- Simmer 5 minutes.
- Serve.
Nutrition Facts : Calories 691.5, Fat 6.8, SaturatedFat 1.5, Sodium 732.5, Carbohydrate 116.2, Fiber 31.3, Sugar 7.5, Protein 49
PESTO BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
- Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.
HAM AND BEAN SOUP WITH SPINACH
This is a soup that I made recently. My husband really enjoyed it and I believe I will be making this a lot this winter. He had no idea that I used spinach and was very suprised when I told him. He hates spinach but loves this soup!
Provided by Judy-Jude
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium stock pot, saute ham in oil and butter until lightly browned, about 5 minutes, add onion, celery, carrots and garlic over medium heat, until vegetables are softened, not brown.
- Add chicken broth and seasonings; simmer 15-20 minutes.
- Stir in cannellini beans, spinach and parsley.
- Cook briefly just until spinach wilts, about 2-4 minutes.
- Remove from heat.
- In a small bowl, combine eggs and Parmesan with a whisk, I like to temper the egg/cheese mixture by adding 2 Tablesppons of the hot liquid from the soup, to the egg/cheese and stir quickly after each addition, then add egg mixture into the soup and stir until smooth.
- Salt and pepper to taste.
Nutrition Facts : Calories 302.9, Fat 13.1, SaturatedFat 5.3, Cholesterol 126, Sodium 1764, Carbohydrate 19.2, Fiber 6.2, Sugar 3.7, Protein 26.2
KALE, SPINACH, AND CANNELLINNI BEAN SOUP
Make and share this Kale, Spinach, and Cannellinni Bean Soup recipe from Food.com.
Provided by Adina S.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
- add kale and spinach and cool until wilted.
- Add everything else and bring to a boil, stirring occasionally.
- turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.
Nutrition Facts : Calories 159, Fat 2.9, SaturatedFat 0.5, Sodium 362.4, Carbohydrate 27.1, Fiber 8.7, Sugar 6.5, Protein 8.3
WHITE BEAN AND SPINACH SOUP
Delicious, hearty, and healthy (even if the color is odd). Serve topped with Parmesan cheese.
Provided by tina812
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h28m
Yield 6
Number Of Ingredients 12
Steps:
- Place white beans into a large container and cover with water; let soak 8 hours to overnight.
- Drain beans, reserving 2 cups soaking water.
- Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
- Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 26.7 g, Cholesterol 4.2 mg, Fat 7.7 g, Fiber 7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1434 mg, Sugar 3.5 g
SPINACH AND MUSHROOM BLACK BEAN SOUP
This is a slight variation on the standard quick recipe for Black Bean soup, but I find it is much more rich and thick this way, and is a good way to get in those extra vegitable servings. Other veggies could be used as well, and you can use veggie broth instead of chicken.
Provided by sarcare
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain and rinse the black beans and wash the veggies.
- Put two cans of the black beans in a blender with the broth, salsa, cumin, and pepper.
- Blend for two minutes.
- Add spinach and mushrooms, and blend for another four minutes, or until smooth.
- Pour into soup pan with remaining can of black beans, and cook for 20-25 minute.
- Serve as is, or with sour cream and corn chips.
Nutrition Facts : Calories 373.8, Fat 2.5, SaturatedFat 0.6, Sodium 752.7, Carbohydrate 65.2, Fiber 23.3, Sugar 4.4, Protein 26.2
BRATS AND BEANS SOUP
Browned and crumbled bratwurst and navy beans come together in a cheesy, cream-based soup that's perfect for cold fall and winter days. Carrots and spinach add color and additional nutritional value. Pair it with corn muffins and a beer or cider!
Provided by Heather Savage
Time 35m
Yield 7
Number Of Ingredients 11
Steps:
- Remove and discard bratwurst casings. Cook bratwurst, carrots, and onion in a large skillet over medium-high heat until bratwurst is browned and crumbly, about 7 minutes. Add cooked navy beans, chicken broth, and jalapenos; bring to a boil.
- Whisk 1/2 cup milk with flour; add to soup and stir until thickened, about 3 minutes. Reduce heat. Add remaining 1 cup milk and shredded Cheddar cheese; stir until cheese is melted.
- Stir in spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.5 g, Cholesterol 87.5 mg, Fat 34 g, Fiber 9.3 g, Protein 27.2 g, SaturatedFat 15.9 g, Sodium 1548.7 mg, Sugar 5.2 g
SLOW-COOKER SPINACH BEAN SOUP
This navy bean soup is heartwarming comfort food at its best. It's my signature soup that I make for my family and friends. The bright red and green of the peppers and spinach give it a suitably seasonal look. -Barbara Shay, Pasadena, California
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 3 quarts.
Number Of Ingredients 14
Steps:
- Rinse and sort beans; soak according to package directions., In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours. , Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.
Nutrition Facts : Calories 230 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 1171mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 10g fiber), Protein 15g protein.
SPINACH AND LEEK WHITE BEAN SOUP
White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
Provided by BETH4KIDS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 30.6 g, Fat 2 g, Fiber 5.8 g, Protein 9.4 g, SaturatedFat 0.2 g, Sodium 432.2 mg, Sugar 1.8 g
TUSCAN SPINACH BEAN SOUP
Make and share this Tuscan Spinach Bean Soup recipe from Food.com.
Provided by dicentra
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onion, garlic, celery and carrots. Cook, stirring often, until onion is softened; 5-6 minutes.
- Mix in broth, tomatoes, macaroni, parsley, basil, beans, spinach, salt and pepper.
- Heat to boiling then reduce heat to low and simmer for 15 minutes or until the macaroni is tender.
- Serve topped with Parmesan cheese.
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