Quick White Bean and Spinach Soup
"This is a quick South Beach Diet friendly soup. It is brothy, but the beans are very filling. I adapted a recipe from the cookbook to suit the ingredients that I had on hand."
photo by ColoradoCooking
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (14 ounce) can chicken broth
- 4 cups fresh Baby Spinach, chopped
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 tablespoon minced roasted garlic
- 1⁄2 cup low-sodium V8 juice
- salt, to taste
- fresh ground black pepper, to taste
- red pepper flakes, to taste
directions
- Bring the chicken broth to a boil in a medium pan.
- Add the spinach and allow to boil for a bit and wilt down the leaves, stirring often.
- Reduce heat and add the rinsed and drained beans, roasted garlic, and V-8 juice.
- Simmer gently for 5-10 minutes.
- Season with salt, pepper, and red pepper flakes, to taste.
Questions & Replies
-
Would this soup be good if I substitute frozen spinach for the fresh?
Reviews
-
Excellent! Great lunch last week for my husband and I. I used hot & spicy V8. Added some Parmesan at serving. This would make a great dinner with grilled cheese. Thank you. -
-
I love this soup - make it all the time since I discovered it. I usually double the recipe and it holds fine for a few days of leftovers. Barely lift a finger to make it - I call it lazy woman's soup. -
This was a great tasting soup that was so easy to make! I needed to use up the rest of the spinach and found this recipe. Definitely add the parmesan cheese. I also used 2 cans of beans and added red pepper flakes. But it's still good without the cheese as I'm eating the leftovers right now for lunch. Keeper file for sure! -
This went well with some panini sandwiches. I suggest using a high quality chicken stock. This is a great "throw-it-together-very-quick" soup. Thanks for a keeper. -
This soup is amazing, for something so simple and quick it is delicious! I used fresh garlic instead of the roasted and sprinkled some freshly grated parmesean cheese on top. Thank you Ms. Bold.
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RECIPE SUBMITTED BY
Ms B.
United States
