White Bean and Spinach Soup with Roasted Garlic
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 353.3
- Total Fat: 2.6 g
- Cholesterol: 8.0 mg
- Sodium: 754.1 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 13.5 g
- Protein: 22.5 g
View full nutritional breakdown of White Bean and Spinach Soup with Roasted Garlic calories by ingredient
Introduction
A Venetian river cruise down the Po river. In a bowl. A Venetian river cruise down the Po river. In a bowl.Number of Servings: 5
Ingredients
-
2 Tbs Light Butter
2 cup chopped onion
2 Tbs Roasted Minced Garlic
1 Tbs Sage
1 Tbs Tarragon
6 cup Cannellini beans, rinsed and drained
4 cup Fat Free, less sodium Chicken Broth
2 cup Water
4 oz fresh baby spinach, chopped
Tips
Very nice with a crusty bread or cheesy panini.
Directions
- Melt butter in a large electric skillet. Saute onion, garlic, sage and tarragon for 5 minutes or until onion is translucent.
- Add all remaining ingredients except spinach. Bring to a boil. Reduce heat to 350 and simmer uncovered for 20 minutes, stirring occasionally.
- Remove the center plug from the top of your blender (so steam can escape). Press a dish cloth or paper towel down over the top to cover the hole.
- Fill the blender just under half full with bean mixture. Pulse for four seconds. Empty the blender into a large mixing bowl.
- Repeat this process until all the bean mixture has been blended.
- Add the spinach to the skillet you used for the beans. Sprinkle with 1 tablespoon water. Cover the skillet and heat at 350 until the spinach is wilted, about 2 minutes.
- Pour the bean mixture back into the skillet over the spinach. Bring to desired temperature. Stir and serve.
Serving Size: makes five 2-cup servings
- Add all remaining ingredients except spinach. Bring to a boil. Reduce heat to 350 and simmer uncovered for 20 minutes, stirring occasionally.
- Remove the center plug from the top of your blender (so steam can escape). Press a dish cloth or paper towel down over the top to cover the hole.
- Fill the blender just under half full with bean mixture. Pulse for four seconds. Empty the blender into a large mixing bowl.
- Repeat this process until all the bean mixture has been blended.
- Add the spinach to the skillet you used for the beans. Sprinkle with 1 tablespoon water. Cover the skillet and heat at 350 until the spinach is wilted, about 2 minutes.
- Pour the bean mixture back into the skillet over the spinach. Bring to desired temperature. Stir and serve.
Serving Size: makes five 2-cup servings
