Spinach and White Bean Soup

A very green, healthy, filling soup in not too much time! If someone you’re dining with thinks that “it’s not dinner without meat” you could easily add some shredded or small-chopped chicken, but thanks to all the vegetables and beans this is plenty of filling without. On the other extreme, you could easily ditch the cheese and have a vegan soup!

IMG_7472This recipe calls for white wine. I don’t drink, and don’t need most of a bottle of wine sitting around, so I was going to go with one of the normal substitutions (grape juice or additional broth) but I decided to use this as an excuse to get a bottle of sparkling grape juice. The bubbles cooked out, but I thought it added a nice tangyness I enjoyed – maybe wine would do this as well, I don’t know – I really don’t ever drink!

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 1 cup dry white wine/grape juice/sparkling grape juice
  • 32 ounces low-sodium vegetable stock
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 cup sliced zucchini, cut into half moons
  • 2 cup peas
  • 3 cup baby spinach
  • 1 cup freshly grated Parmesan cheese
I definitely rounded up on my vegetable amounts...

I definitely rounded up on my vegetable amounts…

Heat the oil in a large pot over medium heat. Add the garlic and onion and cook for 2 minutes, stirring with a wooden spoon.

IMG_7467Add the carrots, salt, and pepper, and cook an additional 2 minutes, continuing to stir occasionally.

IMG_7468Add the wine and stock, increase the heat to bring the mixture to a boil, then bring it back down to simmer for 5 minutes.

IMG_7469Add the beans and zucchini and simmer another 5 minutes, or until the vegetables are tender.

IMG_7470Add the peas, spinach, and Parmesan, and cook until they are warmed through and the spinach is wilted.

IMG_7471Serve with additional black pepper on top. Actually, or extra Parmesan? Why not.

IMG_7473

Spinach and White Bean Soup

From Delish.com.

  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 1 cup dry white wine/grape juice/sparkling grape juice
  • 32 ounces low-sodium vegetable stock
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 cup sliced zucchini, cut into half moons
  • 2 cup peas
  • 3 cup baby spinach
  • 1 cup freshly grated Parmesan cheese

Heat the oil in a large pot over medium heat. Add the garlic and onion and cook for 2 minutes, stirring with a wooden spoon. Add the carrots, salt, and pepper, and cook an additional 2 minutes, continuing to stir occasionally. Add the wine and stock, increase the heat to bring the mixture to a boil, then bring it back down to simmer for 5 minutes. Add the beans and zucchini and simmer another 5 minutes, or until the vegetables are tender. Add the peas, spinach, and Parmesan, and cook until they are warmed through and the spinach is wilted. Serve with additional black pepper on top.

 

 

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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