Wednesday, March 3, 2010

White bean and spinach soup

Don't skip the lemon wedges and fresh parmesan cheese!  These two flavors make the soup.   If you use vegetable broth instead of chicken broth, this makes an excellent vegetarian meal.  Just add bread.

White Bean and Spinach Soup

Olive oil
1 sweet onion, chopped
1 head of fennel, chopped

3 carrots, chopped
2 stalks of celery, chopped
2 - 3 cloves of garlic, chopped
32 oz white beans, drained (we like great northern best)
8 c vegetable or chicken broth
3 - 4 oz fresh baby spinach
1/4 c basil leaves, chopped
1/4 c Parmesan cheese, grated
Lemon wedges

Heat the oil in a large stockpot and saute the vegetables until soft.  Add the beans and stock and bring to a boil.  Lower the heat and barely simmer for about 30 minutes, covered.  Add spinach and reheat for the last few minutes.  Serve in bowls, sprinkled with cheese, with a lemon wedge.

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