Best 2 Savory Bean And Spinach Soup Recipes

When the weather turns cold and the need for a warm and hearty meal arises, nothing beats a savory bean and spinach soup. This comforting soup is a delightful blend of flavors and textures, with tender beans, wilted spinach, and a flavorful broth. Whether you prefer a classic version with simple ingredients or an elevated variation with unique spices and herbs, there are countless recipes to explore. From hearty and rustic to creamy and velvety, there's a perfect recipe for every taste and skill level. Let's dive into the world of savory bean and spinach soups and discover the best recipe for your next cozy meal.

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SAVORY BEAN AND SPINACH SOUP (CROCK POT)

Savory Bean and Spinach Soup (Crock Pot) image

This savory easy to make crock pot soup is light enough even for summer. You can use any white beans such as White Kidney beans or Great Northern.

Provided by Barb G.

Categories Spinach

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 (14 ounce) cans vegetable broth or 3 (14 ounce) cans chicken broth
1 (15 ounce) can tomato puree
1 (15 ounce) can great northern beans, rinsed and drained
1/2 cup converted rice
1/2 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach
finely shredded parmesan cheese

Steps:

In a 3-1/2 or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.
Cover; cook on low setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
Stir spinach into soup; serve with Parmesan cheese.

Nutrition Facts : Calories 166.4, Fat 0.7, SaturatedFat 0.2, Sodium 150.6, Carbohydrate 33.6, Fiber 6.7, Sugar 4.2, Protein 8.3

SAVORY BEAN AND SPINACH SOUP

SAVORY BEAN AND SPINACH SOUP image

Categories Bean

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Steps:

1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic. 2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. 3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Tips:

Use dried beans: Dried beans are more economical and nutritious than canned beans. If you use dried beans, be sure to soak them overnight before cooking.

Choose the right type of spinach: You can use fresh or frozen spinach in this soup. If you use fresh spinach, be sure to wash it thoroughly and chop it finely.

Add vegetables: This soup is a great way to use up leftover vegetables. You can add carrots, celery, onions, zucchini, or any other vegetables that you have on hand.

Season to taste: The soup should be seasoned to your liking. You can add salt, pepper, garlic powder, onion powder, or any other spices that you enjoy.

Garnish before serving: A dollop of sour cream, a sprinkle of grated Parmesan cheese, or a few croutons are all great ways to garnish this soup before serving.

Conclusion:

This savory bean and spinach soup is a delicious and nutritious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy soup recipe, give this one a try.

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