Creamy Bean Soup with Fresh Herbs and Spinach

Creamy Bean Soup with Fresh Herbs and Spinach
Creamy Bean Soup with Fresh Herbs and Spinach
Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner." Pureeing the soup gives it a smooth richness — without any cream.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 first-course servings
American Soup/Stew Bean Leafy Green Herb Quick & Easy Lunch Italian American Parmesan Rosemary Spinach Chickpea Fall Winter Bon Appétit Virginia Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • grated parmesan cheese
  • 1 tablespoon finely chopped fresh sage
  • 3 garlic cloves, minced
  • Carbohydrate 58 g(19%)
  • Fat 9 g(14%)
  • Fiber 14 g(57%)
  • Protein 20 g(40%)
  • Saturated Fat 1 g(7%)
  • Sodium 303 mg(13%)
  • Calories 380

Preparation Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes. Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.

Preparation Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes. Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.

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