I'll say it again. I love soup. Nothing like a steaming bowl of soup to make you feel warm and fuzzy.
Here's a great soup that does just that. It's economical, hearty, healthy and who doesn't love garlic?
The soup is a white bean and spinach soup with garlic and sage. Make it vegetarian with vegetable stock. For this recipe I am using chicken broth.
You may want to double the recipe so you can feed more people or to have left over soup for another night.
- 1 qt. (32 oz.) chicken broth or stock
- 1 pkg. spinach
- 1 - 15 oz. can white cannellini beans
- 1 medium sized onion - small dice
- 2 - 3 stalks celery - small dice (about a cup or so)
- 6 garlic cloves - finely chopped
- 1 tbsp. or so olive oil
- 1 tbsp. fresh sage - finely chopped
- salt and pepper to taste
- 1 cup fresh dried bread crumbs (for thickening)
- Begin by prepping the onion, celery and garlic and sage according to the above directions.
- In a large sauce pot add the olive oil over moderate heat. When the oil is hot enough add in the onions and celery. Give a good stir and add in some salt and pepper to taste.
- When the vegetables have softened and give off their liquid, add in the finely chopped garlic. Stir.
- Next add in the cannellini beans, the sage, the broth and the spinach. Stir to mix.
- Cook covered over medium heat until it bubbles. Turn down the heat and simmer for about 1 and 1/2 hours to allow all of the flavors to blend.
- Uncover and simmer for 20 minutes to get a concentration of flavors.
- If you want to thicken the soup use the fresh dried bread crumbs.
- Serve with some rustic, crusty bread.