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
Ingredients
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
- 1/4 teaspoon pepper
- 1 carton (32 ounces) vegetable or reduced-sodium chicken broth
- 4 cups chopped fresh spinach (about 3 ounces)
- 1/4 cup thinly sliced fresh basil
- Shredded Parmesan cheese, optional
Reviews
Delicious!!
I also added onion to the garlic. We enjoyed the soup on a cold December night. It was very good and I highly recommend it.
I love this recipe and so does my family! The only adjustment I made was I added some fresh onion to the garlic. The fresh basil gives the soup such a fresh burst of flavor !! Definitely a keeper
This was not a hit in my house. I don't know if I did something wrong or what but the soup ended up with a gritty texture and a little bland.
Good soup, I added a like nutmeg and it came out great. I will make again.