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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âThis soup is so satisfying,â writes Donna Ahnert from Scotia, New York. âYou can substitute other beans, kale or add leftover corn. For brunch, I add a fried egg on top and for dinner, my husband adds lots of hot sauce!â Ingredients:
1 can (15 ounces) pinto beans, rinsed and drained |
2 medium leeks (white portion only), chopped |
1/2 cup water |
3/4 cup coarsely chopped fresh spinach |
1 cup (4 ounces) shredded cheddar cheese |
2 tablespoons grated parmesan cheese |
2 tablespoons grated romano cheese |
1/2 teaspoon ground cumin |
1/2 teaspoon coarsely ground pepper |
1/4 teaspoon cayenne pepper |
1/8 teaspoon salt |
1/4 cup heavy whipping cream |
1/4 cup french-fried onions |
2 bacon strips, cooked and crumbled |
Directions:
1. Place the beans, leeks and water in a 1-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until tender.
2. In a blender, process bean mixture and spinach until smooth. Return to the bowl; add cheeses and seasonings. Whisk in cream. Cover and cook for 2-3 minutes or until heated through, stirring once. Sprinkle with onions and bacon. Yield: 2 servings.
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