Рецепт White Bean and Spinach Soup
Serve this old-fashioned soup with a thick slice of buttered bread.
- 1 cup dried Great Northern beans, sorted and rinsed
- water to cover beans, about 4 cups
- 6 cups water
- 4 cups lower-sodium chicken broth
- 2 1/2 cups fresh baby spinach leaves*
- 3 mini orange sweet peppers, sliced
- 2 medium-size carrots, sliced
- 1 medium-size yellow onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 3 bay leaves
- 2 t dried oregano leaves
- 1 t dried sage leaves
- 1/2 t each salt and pepper
To quick-soak beans, in a large saucepan, combine beans and 4 cups water. Bring to a boil. Lower the heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Or, for overnight method, combine beans and 4 cups water in a large bowl. Let stand in a cool place at least 8 hours or overnight. (I like to use the overnight method.) Drain and thoroughly rinse beans.
In a large soup pot, combine the soaked beans with 6 cups water. Bring to a boil; lower the heat and simmer covered for 2 to 2 1/2 hours or until beans are tender. Do Not Drain Water. Add to the cooked bean mixture; chicken broth, 2 cups spinach leaves, sweet peppers, carrots, onion, garlic, celery, bay leaves, oregano, sage, salt and pepper. Simmer until veggies are tender. Discard bay leaves. Using a fork, slightly mash some of the the beans against side of pan. Before serving, divide remaining 1/2 cup baby spinach leaves between soup bowls, gently stir leaves into soup. Serve. Makes 4-6 servings. *I use pre-washed, packaged baby spinach leaves.
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