Spinach Bean Soup Recipe

4.5 4 6
Spinach Bean Soup Recipe
Spinach Bean Soup Recipe photo by Taste of Home
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Spinach Bean Soup Recipe

Read Reviews
4.5 4 6
Publisher Photo
"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.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 cups water
  • 1 can (15 ounces) tomato puree
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups packed torn fresh spinach
  • 1 can (16 ounces) navy beans, rinsed and drained
  • 1-1/2 cups cooked small tube pasta or other small pasta
  • 1/2 to 1 teaspoon hot pepper sauce
  • 8 teaspoons shredded Parmesan cheese

Directions

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. Yield: 5 servings.
Originally published as Spinach Bean Soup in Light & Tasty February/March 2005, p23

Nutritional Facts

1-1/2 cups: 243 calories, 4g fat (1g saturated fat), 2mg cholesterol, 940mg sodium, 39g carbohydrate (0 sugars, 7g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.

  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 cups water
  • 1 can (15 ounces) tomato puree
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 cups packed torn fresh spinach
  • 1 can (16 ounces) navy beans, rinsed and drained
  • 1-1/2 cups cooked small tube pasta or other small pasta
  • 1/2 to 1 teaspoon hot pepper sauce
  • 8 teaspoons shredded Parmesan cheese
  1. 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.
  2. Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese. Yield: 5 servings.
Originally published as Spinach Bean Soup in Light & Tasty February/March 2005, p23

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Reviews forSpinach Bean Soup

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MY REVIEW
Connie Foreman User ID: 2079082 96755
Reviewed Sep. 5, 2014

"This is a simple and delicious soup. It is light and healthy and my family loves it."

MY REVIEW
SANDRACALDWELL User ID: 5278116 154779
Reviewed Mar. 13, 2012

"Awesome recipe, I make every 2-3 weeks. Even my husband likes it. Do not bother with slow cooker, to easy to make on top of stove. I cook all but the spinach and beans till the rice is cooked then I add them in. Found out chicken broth works just as good and is cheaper."

MY REVIEW
voisincook User ID: 3674287 61106
Reviewed Jan. 17, 2010

"This soup was delicious. I tore the spinach but will probably tear it into a lot smaller pieces next time, and there will be a next time!"

MY REVIEW
loribtian User ID: 1279351 150555
Reviewed Mar. 4, 2008

"I made this soup the other day, and I can't believe how much I loved it! In fact, I am planning on making it again this weekend. It was very easy to make, and super flavorful. Nice and healthy too. I am sharing it with everyone I know."

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