Best 6 Spinach And Bean Curd Soup Gun Recipes

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Spinach and bean curd soup gun is a popular dish in many countries. It is a hearty and flavorful soup that is easy to make and can be enjoyed by people of all ages. The soup is made with a variety of ingredients, including spinach, bean curd, tofu, and vegetables. It is often flavored with ginger, garlic, soy sauce, and sesame oil. If you are looking for a delicious and nutritious soup to enjoy, then spinach and bean curd soup gun is a great option. With its simple ingredients and easy preparation, this soup is sure to become a favorite in your household.

Here are our top 6 tried and tested recipes!

SPINACH BEAN SOUP



Spinach Bean Soup image

"This easy soup is so good, I had to send you the recipe to share it with as many people as possible," jots Melissa Griffin from Lansing, Michigan. Chock-full of pasta, beans and spinach, it makes a fresh-tasting and satisfying first course or a light meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
2 cups water
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups packed torn fresh spinach
1 can (16 ounces) navy beans, rinsed and drained
1-1/2 cups cooked small tube pasta or other small pasta
1/2 to 1 teaspoon hot pepper sauce
8 teaspoons shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 940mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

SPINACH AND WHITE BEAN SOUP



Spinach and White Bean Soup image

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.

EASY WHITE KIDNEY BEAN AND SPINACH SOUP



Easy White Kidney Bean and Spinach Soup image

A piping hot bowl of soup makes everything better. This Easy White Kidney Bean and Spinach Soup recipe is not only good for you, but good-tasting too.

Provided by Maria Vannelli RD

Categories     Soup

Time 30m

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 large onion (diced)
1 celery rib (sliced)
3-4 garlic cloves (minced)
4 cups vegetable stock
1 large potato (peeled and grated)
1 bay leaf
1/2 teaspoon thyme (dried)
1 19-ounce can white kidney beans, drained and rinsed
10-12 ounces spinach (chopped, tough stems removed)
1 tablespoon fresh parsley (minced)
1 tablespoon lemon juice (freshly squeezed)
1-2 tablespoons grated Pecorino Romano or Parmigiano Reggiano cheese. (optional)
salt and pepper to taste

Steps:

  • Drizzle olive oil in a large stockpot set over medium heat.
  • Add the onions and celery; and saute for about 5 minutes or until onions are translucent.
  • Add the garlic and cook for barely a minute, stirring frequently.
  • Add the vegetable stock, grated potato, bay leaf, and thyme.
  • Bring to a boil, then reduce heat to medium, cover and simmer for 15 minutes.
  • Add the white kidney beans and simmer for another 5 minutes.
  • Stir in the spinach and simmer for 1 more minute.
  • Remove from heat and add lemon juice and parsley.
  • Adjust salt and pepper seasonings.
  • If using, garnish with cheese.
  • Serve immediately

Nutrition Facts : ServingSize 1 serving, Calories 71 kcal, Carbohydrate 10 g, Protein 2 g, Fat 2 g, Sodium 674 mg, Fiber 2 g, Sugar 2 g

SPINACH AND BEAN CURD SOUP (GUN)



Spinach and Bean Curd Soup (Gun) image

This is a healthy, thick and beautiful soup. We have this with my 'manapua' (pork buns). From my favorite cookbook author, Madame S.T. Ting Wong. Prep and cook times are approximate.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb spinach, rinsed and stems removed
3/4 cup cooked chicken, chopped into 1/4 inch cubes
6 cups chicken stock
1/3 cup bamboo shoot, cut into 1/4 inch dice
4 dried black mushrooms, soaked 20 minutes in hot water,stems removed,cut into 1/4 inch cubes
12 ounces firm tofu, cut into 1/4 inch cubes (tofu)
4 tablespoons cornstarch, dissolved in
4 tablespoons cold water
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cooked ham, minced
2 tablespoons chopped cilantro

Steps:

  • Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
  • Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
  • Add spinach, bring to a boil; add salt and pepper, stir until well blended.
  • Sprinkle ham on top; garnish with chopped cilantro and serve.

Nutrition Facts : Calories 302.5, Fat 10.7, SaturatedFat 2.7, Cholesterol 34.5, Sodium 1175.7, Carbohydrate 27, Fiber 2.8, Sugar 7.6, Protein 26.1

SPINACH AND BEAN SOUP



Spinach and Bean Soup image

I just found this recipe in my already expanding collection. It's from another web site, that much I remember, just don't recall which one. I made it for the first time last night and it was delicious. For the herbs I used only fresh basil, mainly because that's the only fresh herb I had handy. I'm sure dried would work just as well.

Provided by dojemi

Categories     Low Cholesterol

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 garlic clove, chopped fine
1 tablespoon olive oil
1 (400 g) can whole Italian-style tomatoes
2 (822 g) cans cannellini beans, do not drain
2 cups turkey broth (your choice) or 2 cups vegetable broth (your choice)
2 (10 ounce) packages frozen chopped spinach
salt and pepper, to taste
herbs, your choice, chopped fresh are best

Steps:

  • Saute' garlic in oil.
  • Add tomatoes, one can of the beans (undrained), salt, pepper and the broth.
  • Bring to a boil.
  • Meanwhile, puree' the second can of beans in a blender.
  • Add to the tomato/bean mixture. Stir to blend well.
  • Add the spinach, stir to blend.
  • Return to boiling.
  • Turn heat down and simmer for 15 to 20 minutes.
  • Add herb of choice (oregano and basil make a great combo, to taste.
  • Simmer 5 minutes.
  • Serve.

Nutrition Facts : Calories 691.5, Fat 6.8, SaturatedFat 1.5, Sodium 732.5, Carbohydrate 116.2, Fiber 31.3, Sugar 7.5, Protein 49

SILKY BEAN CURD SOUP WITH GREENS



Silky Bean Curd Soup with Greens image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 cups chicken broth
2 cups water
1 teaspoon soy sauce
2 tablespoons miso paste
4 ounces silky soft bean curd, cut into 1/2-inch dice
8 ounces spinach, stemmed and leaves washed
Garnish crushed red pepper flakes; toasted sesame seeds

Steps:

  • Bring chicken broth and water to simmer with soy sauce. Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve. Add bean curd and spinach and cook over low heat for a minute to wilt. Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust the seasoning. Garnish and ladle out.

Tips:

  • Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than frozen or canned spinach.
  • Choose firm tofu: Firm tofu will hold its shape better in the soup than soft or silken tofu.
  • Press the tofu before using: Pressing the tofu removes excess water, which helps to prevent the soup from becoming watery.
  • Use a variety of vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or mushrooms.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of cayenne pepper for a little spice.
  • Serve the soup hot: Spinach and tofu soup is best served hot, garnished with fresh herbs or a drizzle of sesame oil.

Conclusion:

Spinach and tofu soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover vegetables. With its simple ingredients and flavorful broth, this soup is sure to please everyone at the table. So next time you are looking for a quick and easy soup recipe, give spinach and tofu soup a try. You won't be disappointed!

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