Wednesday, February 20, 2013

Spinach Soup

In a quest for something different to do with the spinach we got in our Bountiful Basket this week, I went on the search through recipes on the Internet. I found this recipe for Tuscan White Bean & Spinach soup that caught my eye. If you have been following my blog for very long you know that when I hit the kitchen I seldom ever follow a recipe exactly. When making soup, I can’t put enough hearty foods in the pot. I sat out on Monday to create a soup that I hoped would be as wonderfully tasteful as it looked. The first taste was everything I had hoped for.

DSCF1543 Ingredients

    One large can diced tomatoes
    4 cups chicken broth
    diced carrots
    2 cans white beans
    garlic to taste
    2 Tbsp. of Leek greens finally chopped
    cayenne pepper to taste
    black pepper to taste
    egg shell noodles
    3 cups spinach
For my stock I combined the tomatoes, chicken broth, carrots, white beans, garlic, leeks, cayenne pepper and black pepper. Brought it to a full boil, then turned it down to simmer for 4 hours.
Bring the pot back to a boil and add the noodles. While those cook for about 8 minutes I washed, removed the stems and tore the spinach up into smaller pieces. When I still had about a minute left on the noodles I stirred the spinach in. Immediately remove from heat and serve.
We had sour dough bread with ours. The soup was so hearty and oh so delicious. This is one of those soups that you could dress up anyway you desire, with a little potato, really the sky is the limit to what you might want to add to this pot of soup.
This will be a soup that we will make again and who knows what I might add to it.
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1 comment:

  1. Sounds very yummy. I tried to do a similar soup once, but unfortunately nobody in my family except me likes beans.