Tuscan bean soup

(from eve4031’s recipe box)

Source: Kitchen Stewardship

Categories: gaps, soup

Ingredients

  • 2 Tbs. olive oil
  • 3 cloves garlic minced
  • 1 onion diced
  • 4 cups chicken broth
  • 5 oz. baby spinach
  • 3 cups great northern beans
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1⁄4 tsp. rosemary

Directions

  1. Heat oil over medium heat.

  2. Add onion and herbs; cover and cook until onion is soft, 5-8 minutes.

  3. Add garlic and cook 1 minute more.

  4. Stir in broth and drained beans, increase heat to high, and bring to a boil.

  5. Reduce heat and simmer 5 minutes.

  6. Using a slotted spoon, transfer 2 cups of beans to a bowl and set aside. Puree remaining soup in 3 small batches in blender until smooth.

  7. Return soup and beans to saucepan; heat to a simmer.

  8. Stir in spinach.

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