Garlicky Spinach and White Bean Soup

Submitted by EmilyStrikesAgain

"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.""

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 6

ingredients

• 2 teaspoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, small dice
• 1 celery rib, small dice
• 1 tablespoon flour
• 4 cups vegetable broth
• 1 (15 ounce) can cannellini or (15 ounce) can other white beans, drained and rinsed
• 1 (14 ounce) can diced tomatoes, with juice
• 1 teaspoon dried oregano
• 1⁄2 teaspoon dried rosemary
• 2 cups stemmed coarsely chopped spinach leaves
• 1⁄4 teaspoon coarse salt
• fresh ground pepper, to taste

directions

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.

Reviews

[LillyZackMom]

I left out the celery and rosemary (I don't like them) but otherwise followed the directions exactly. The soup thickened up nicely during the simmer time. I think next time I'll add 4 cloves of garlic.... I just enjoyed a bowl for lunch with a few pretzels on the side. Overall, a VERY good soup with packed with great nutrition. Thanks so much for sharing.