WHITE BEANS AND SPINACH RECIPES
SPINACH AND WHITE BEAN SOUP RECIPE: HOW TO MAKE IT
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, New Jersey
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 8
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, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 886mg sodium, CarbohydrateContent 33g carbohydrate (1g sugars, FiberContent 9g fiber), ProteinContent 9g protein.
CHICKEN SOUP WITH SMOKED SAUSAGE, WHITE BEANS AND GR…
Grab a big bowl when ladling up this Tuscan-tinged soupyoull want to savor as much of the tender white beans and chicken as possible. No escarole? Spinach makes for a great last-minute substitute, but toss it in just before serving; its
Provided by Woman's Day Kitchen
Categories low-calorie easy chicken dinner main dish soup
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 6
Number Of Ingredients 10
Steps:
- Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
- Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1 to 2 minutes per side. Transfer to a plate.
- Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
- Stir the chicken back into the soup along with the sausage, escarole and beans. Simmer until the escarole is tender, 4 to 5 minutes.
Nutrition Facts : Calories 358 calories
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Total Time 1 hours 10 minutes
Category low-calorie, easy chicken, dinner, main dish, soup
Calories 358 calories per serving
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Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.
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