Garlicky Spinach and White Bean Soup
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
6 serv.- olive oil↗2 teaspoons
- onion, chopped↗1
- garlic cloves, minced↗3
- carrot, small dice↗1
- celery rib, small dice↗1
- flour↗1 tablespoon
- vegetable broth↗4 cups
- (15 ounce) can cannellini or (15 ounce) can other white beans, drained and rinsed↗1
- (14 ounce) can diced tomatoes, with juice1
- dried oregano↗1 teaspoon
- dried rosemary↗1⁄2 teaspoon
- stemmed coarsely chopped spinach leaves2 cups
- coarse salt↗1⁄4 teaspoon
- fresh ground pepper↗
to taste
Step-by-step instructions
- 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.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App