Beans and Peas Recipe ~ White Bean and Spinach Soup

Delicious, hearty, and healthy (even if the color is odd). Serve topped with Parmesan cheese.

Ingredients

• 1 cup dried white beans
• water to cover
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, cut into matchsticks
• ½ pound fresh spinach
• 5 cups chicken broth
• 2 teaspoons minced garlic
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper

Cooking Directions

1. Place white beans into a large container and cover with water; let soak 8 hours to overnight.
2. Drain beans, reserving 2 cups soaking water.
3. 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.
4. 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

• calories211.2
• carbohydrateContent26.7 g
• cholesterolContent4.2 mg
• fatContent7.7 g
• fiberContent7 g
• proteinContent10.3 g
• saturatedFatContent1.1 g
• sodiumContent1434 mg
• sugarContent3.5 g