Garlicky Spinach and White Bean Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From the Chicago Tribune: Given its high water content and satiety value, eating an entree of soup is a good way to control your diet, and it can help you work in lots of vegetables. In this recipe, the beans provide plenty of fiber, a key to weight management. Ingredients:
2 teaspoons olive oil |
1 onion, chopped |
3 garlic cloves, minced |
1 carrot, small dice |
1 celery rib, small dice |
1 tablespoon flour |
4 cups vegetable broth |
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans, drained and rinsed |
1 (14 ounce) can diced tomatoes, with juice |
1 teaspoon dried oregano |
1/2 teaspoon dried rosemary |
2 cups stemmed coarsely chopped spinach leaves |
1/4 teaspoon coarse salt |
fresh ground pepper, to taste |
Directions:
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, garlic, carrot and celery; stir to cat. Cook, stirring often, until softened, 6 minutes.
2. Add the flour, cook, stirring 2 minutes. Add the broth, beans, tomatoes with their juice, oregano and rosemary. Heat to a boil; reduce heat to medium-low. Cook uncovered, stirring occasionally, 20 minutes. Add the spinach; cook until wilted, 5 minutes. Season with salt and pepper to taste.
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