White Bean and Spinach Soup

On the Menu Today~
White Bean and Spinach Soup

Serve this old-fashioned soup with
a thick slice of buttered bread.

A light and delicious soup,
that's good for you too.

White Bean and Spinach Soup

Ingredients

• 1 cup dried great northern beans, sorted and rinsed
• 6 cups water (to cover beans)
• 8 cups water (for soup)
• 4 cups lower-sodium chicken broth
• 2 1/2 cups fresh baby spinach leaves*
• 3 mini orange sweet peppers, sliced
• 2 medium carrots, peeled and sliced
• 1 small sweet onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 3 bay leaves
• 2 teaspoons dried oregano leaves
• 1 teaspoon dried sage leaves
• 1/2 teaspoon each salt and pepper

Cooking Directions

1. In a large soup pot, combine the soaked beans with 8 cups water.
2. Bring to a boil, lower the heat and simmer covered for 2 to 2 1/2 hours or until beans are tender. Do Not Drain Water. Add to the cooked beans; chicken broth, 2 cups spinach leaves, sweet peppers, carrots, onion, garlic, celery, bay leaves, oregano, sage, salt and pepper. Simmer until veggies are tender. Discard bay leaves. Using a fork, slightly mash some of the the beans against side of pan. Before serving, divide remaining 1/2 cup baby spinach leaves between soup bowls. Ladle hot soup into bowls.

Beans:

• Quick-soak method: 
• In a large saucepan, combine beans and 6 cups water. 
• Bring to a boil.
• Lower the heat and simmer, uncovered, for 2 minutes. 
• Remove from heat. Cover and let stand for 1 hour. 

Overnight-soak method:

• Combine beans and 6 cups water in a large glass bowl. 
• Let stand in a cool place at least 8 hours or overnight.  (I like to use the overnight method.) 
• Drain and thoroughly rinse beans.

*I use pre-washed, packaged baby spinach leaves.

Beans, Spinach, Soup

Did You Know? Do some taste-testing of various brands of Dijon mustard. Not only do they vary in color, from bright yellow to brownish yellow, but their flavor vary as well.