Spinach and White Bean Soup
Spinach and White Bean Soup might be a good recipe to expand your side dish recipe box. Watching your figure? This dairy free recipe has 216 calories, 9g of protein, and 3g of fat per serving. This recipe serves 6 and costs $1.02 per serving. Winter will be even more special with this recipe. A mixture of baby spinach, dried basil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 149289 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Damn Delicious. Overall, this recipe earns a tremendous spoonacular score of 97%. Spinach White Bean Soup, White Bean, Spinach & Pesto Soup, and White Bean Soup with Sausage & Spinach are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups baby spinach
2 bay leaves
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 onion, diced
1 cup uncooked orzo pasta
4 cups vegetable stock
Equipment:
dutch oven
whisk
Cooking instruction summary:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.Serve immediately.
Step by step:
1. Heat olive oil in a large stockpot or Dutch oven over medium heat.
2. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
3. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
