White Bean Soup
This soup is great with crunchy bread on a rainy day.
Equipment
- 1 Large Pot
- 1 Immersion Blender Or you can use a spoon and SMASH
- 1 Oven to heat the bread
Ingredients
- 4 cloves garlic crushed
- 1/2 yellow onion
- 3 15oz cans cannellini beans drained and rinsed
- 2 cups vegetable broth
- 2 sprigs fresh rosemary You can also use dried if you prefer
- 1 Tbsp Cumin
- 3 TBSP Coriander
- 1 Tbsp garlic powder
- 1 Bay Leaf take out before blending!
- Salt & Pepper to taste
- 2 cups fresh spinach coarsely chopped
- 1/2 whole lemon
Optional Add-Ins
- 1 1/2 cup Shredded Chicken
- 1/2 cup bacon or ham
- 1 1/2 cup mushrooms chopped
Instructions
- Crush the garlic and sauté in butter or olive oil. Preheat your oven for the bread.
- If you are adding the ham, bacon, or mushrooms, you would add it to this step and cook through. Remove the additional ingredients and set aside.
- Add the three cans of beans to the pot along with broth, herbs, salt, and pepper. Bring to a boil, then reduce to simmer for 15 minutes.
- Smash the beans or use the immersion blender to thicken the soup. Do not completely crush all of the beans or it will lose its chunky texture.
- Add the bread to the oven to heat.
- Add optional previously cooked chicken, ham, or mushrooms. Cook for another 10 minutes.
- Add spinach, stir, and let it cook for a few more minutes. You want to make sure the spinach is just cooked.
- Squirt a bit of lemon in at the end, to taste. Serve with crusty hot bread.
Notes
You can add extra protein if you are feeding more people. In the past, I have added shredded cooked chicken at the end to warm it through. Or to keep it vegetarian, chopped mushrooms sautéed with the garlic.
If you want something heavier, try using bacon or fried ham, which you would sauté with the garlic at the beginning of the recipe.