Creamy Bean Soup with Fresh Herbs and Spinach

Recipe Photo: Creamy Bean Soup with Fresh Herbs and Spinach
Author
Katie Kambridge
Source of Recipe
Bon Appétit | January 2006 by Cara Brunetti Hillyard, Hamilton, VA
Serves/Makes/Yields
8 first-course servings
Recipe Description

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."

Pureeing the soup gives it a smooth richness — without any cream.

Active Time: Prep: 40 minutes; Total: 50 minutes

Total Time: 50 minutes

 

Ingredients

3 tablespoons olive oil

3 cups chopped onions (about 2 medium)

3 garlic cloves, minced

1 tablespoon chopped fresh rosemary

5 cups low-salt chicken broth

2 15- to 16-ounce cans white beans, drained

2 15- to 16-ounce cans garbanzo beans (chickpeas), drained

1 6-ounce package baby spinach leaves

1 tablespoon finely chopped fresh sage

Grated Parmesan cheese

Extra-virgin olive oil (optional)

 

Preparation

Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.

Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.

 

Nutrition Information

 None Available.

 

Type of Meal