Of Food and Love recipes: soup vegetarian meal vegetarian soup white bean and spinach soup
by Mommy Hobbies
In my napsack stash
I’m starting to believe this old rhyme now that I’m a mother.
Some like it hot, some like it cold, some like it in the pot nine days old
I don’t think they meant some people like it moldy, since it was sitting in the pot nine days one can only think that’s what said meal would be, but I think they meant some like it after it has had time to sit for a while, letting all those wonderful flavors come together and sing a song that makes your belly dance.
I would highly recommend making this soup the day before to allow all the spices and flavors to marry, happily and make tasty babies.
I love the smell of garlic and veggies being sauteed. It takes cooking to a whole new level for me. I kind of feel chef-ish, you know, like I really know what I’m doing or something.
In a large pot or Dutch oven, heat the olive oil over medium low heat. Add the red pepper and garlic and sauté lightly for 4-5 minutes. Add the onions, carrots, and celery and sauté for another 6-7 minutes.
I feel especially good when my husband comes in from work and I have the kitchen at a 10 on charts for aroma and he comments. Score.
Add the broth, beans, rosemary, thyme, and basil (don’t forget, you can add some meat: shredded chicken or perhaps some sausage) to the pot and simmer on medium heat for 10-12 minutes. Stir occasionally.
My kids have taken a liking to soups and I was hoping this one would be a hit as well.
Add spinach. The spinach will be leaping out, but don’t worry, stir it in and soon it will find its place. Approx 5 minutes. Then add salt and pepper to taste.
And since this makes an exorbitant amount, I took to freezing the rest in blocks, using my baking pan Works like a charm and now I have portion sized servings ready to pop in the pot at any given moment.
White Bean and Spinach Soup :: courtesy of Burgh Baby
2-3 tablespoons olive oil
1 medium onion, chopped
1 red pepper, chopped
1 clove garlic, minced
1/4 cup chopped carrots
2 stalks celery, chopped
4 cups broth (vegetable OR chicken)
2 cans Great Northern Beans
12-14 ounces fresh spinach (a bag of pre-washed spinach)
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil