When the cold weather comes, the White Bean & Herb soup becomes a staple in my dinner plan, with classics like chicken noodles and lentils. Recently, I have flavored a Mediterranean-inspired soup, which simply requires creamy white beans and some vegetables. I consider it to be the best fast and cheap food using canned beans, which is why I recommend them to store stock. Their cream provides the basis for soup, and their light flavor complements different ingredients, especially in a Mediterranean subject with tomatoes, spinach, and lentils. In addition, I always add parmesan to improve the taste; it infuses the broth with a delicious cheese flavor as it does the sememes. I save in my freezer, but many grocery stores, such as whole food, also sell them if you have nothing available.
Ingredients:
- 2 (15-ounce) cans white beans
- 1 medium yellow onion
- 4 cloves garlic
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 4 cups low-sodium vegetable or chicken broth
- 1 (14-ounce) can diced tomatoes
- 2 sprigs fresh rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 Parmesan rind (optional)
- 5 ounces baby spinach (about 5 packed cups)
- Grated Parmesan cheese, for serving
Instructions:
- Rinse the drain and 2 boxes of white beans and set one side. Fine 1 medium yellow onion and chopped 4 cloves of garlic.
- Heat 2 tablespoons olive oil in a Dutch oven or large pot. Soft and transported, add onions and steps for 3 to 5 minutes. Add garlic and 1/4 teaspoon red chili flakes, if used, and until it is aromatic, about 1 minute.
- Put 4 cups in low-modern vegetable or chicken broth, sink 1 tomato and juice and white beans. Add 2 fresh rosemary stems, 1 teaspoon of kosher salt, 1/4 teaspoon pepper and 1 Parmesan, if used, and stir to combine. To boil. Reduce the heat to maintain cooking and open for 10 minutes to allow the taste to melt.
- Stir in 5 grams of baby spinach (about 5-pack cups), one handful at a time, only 1 to 2 minutes. Serve ornaments with grated Parmesan cheese.
| Prep Time | Cook Time | Total Time | Servings |
| 10 Minutes | 25 Minutes | 35 Minutes | 3 Person |
Recipe Notes:
Substitute frozen spinach for fresh by using equal or more weight, simmering until hot. For added protein, mix in shredded chicken at the end. Store leftovers airtight in the refrigerator for up to 5 days.
Nutritional Info:
- Calories: 426
- Fat: 10.7 g (16.5%)
- Saturated: 2.0 g (10.0%)
- Carbs: 61.6 g (20.5%)
- Fiber: 13.3 g (53.1%)
- Sugar: 8.2 g
- Protein: 23.2 g (46.4%)
- Sodium: 846.4 mg (35.3%)
The recipe for white bean and herbal soup usually emphasizes its nutritious, delicious and comfortable properties. It can also recommend serving ideas and storage. This white bean and herbal soup is a strong, nutritious food full of deep flavor with fresh herbs and soft beans. It is ideal for hot foods alone or combined with crusty bread for extra comfort. The remaining food can be safely placed in the refrigerator for 4 days and can also be frozen for later use. Taste this simple but delicious soup as lunch or dinner.
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