Creamy White-colored Bean and Green spinach Soup

 

Creamy White Bean and Spinach Quesadillas

Video taken from the channel: Budget Bytes


 

How To Make Smoked Turkey, White Bean, and Spinach Soup

Video taken from the channel: Darius Cooks


 

Easy White Bean Parmesan Spinach Soup

Video taken from the channel: Kery B. Style


 

White Bean Soup with Parmesan

Video taken from the channel: Cafe Delites


 

Creamy White Bean Soup | Food Channel L Recipes

Video taken from the channel: Food Channel L


 

Creamy White Bean and Bacon Soup

Video taken from the channel: Julie Wampler


 

White Bean and Spinach Soup

Video taken from the channel: QUICK RECIPES | RECIPES LIBRARY


Ingredients: 2cupsdry navy beans 6cupsvegetable stock or water 2cupspacked chopped baby spinach 1tablespoonoil 1medium yellow onionsmall dice 1cupcarrotssmall dice 1cupcelery small dice 3clovesgarlicminced 1sprig fresh rosemaryminced 2tablespoonsfresh lemon juice sea salt, ground black pepper and. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth. Puree mixture using an immersion blender.

Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes. Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted. Heat olive oil in a large Dutch oven over medium high heat.

Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more. Add broth, wate.

1 bunch fresh spinach, rinsed and thinly sliced 1 tablespoon lemon juice optional: garnish with fresh Parmesan. In a large saucepan, heat oil. Cook onion, celery and carrot in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, cauliflower, broth, pepper, and rosemary sprig.

Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together. Stir in the beans and spinach.

Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Ingredients 1 tablespoon vegetable oil 1 onion, chopped 1 stalk celery, chopped 1 clove garlic, minced 2 (16 ounce) cans white kidney bean.

Heat olive oil in a 4 quart saucepan on medium high heat. Add onion, carrots and garlic and cook, stirring occasionally until they are soft. Add beans, water, and seasonings.

Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender. Top tips for making cream of spinach soup. Beans: I used butter beans but any white bean variety would work.Remember to use the entire contents of a 400 g can of beans (i.e. beans plus the liquid).

Add the.

List of related literature:

Add the puree back to the soup pot before adding the spinach, cannellini beans, and lima beans; cook over medium heat until spinach is tender and beans are heated through, about 8 minutes.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Stir in the cream and spinach and cook for an additional 10 to 15 minutes, until the spinach is wilted and the soup has started to thicken.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

WHY THIS RECIPE WORKS: One of our favorite bean soups is Tuscan white bean soup, which boasts creamy, tender beans and hearty vegetables in a light, velvety broth.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the kale and stir to incorporate (if you need to let the soup cook all day while you are gone, just add the kale at the beginning or substitute spinach and add at serving time).

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Cream of Spinach Soup Prepare as directed but substitute 2 packages (10 ounces each) frozen chopped spinach, thawed for asparagus and omit the 5 to 10 minutes of cooking time in Step 2.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

The spinach is sautéed with spicesallspice, cinnamon, clove, coriander—then topped with a creamy, garlicky yogurt, which is in turn sprinkled with chopped walnuts.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

If you have leftover cooked spinach, stir it into this soup to add color and a healthful nutrient boost.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

Allowing canned white beans to simmer for just 5 minutes with the broth gave them a significant flavor boost, and a last-minute addition of spinach brought some extra heartiness to our dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the broth, water, lentils, diced tomatoes, bay leaf, thyme, and black pepper, and stir to combine.

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

GREEN VEGETABLES Add peas, green beans, and leafy vegetables such as spinach or kale during the final 15 to 20 minutes of simmering time for the soup.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

5 comments

Your email address will not be published. Required fields are marked *

  • we offer good quality and highly selected edible beans for global consumption.
    our products are of high quality and natural.
    For more information please do contact us via E-mail  [email protected]
    Thanks.

  • Can’t believe this channel doesn’t have at least 100k subscribers yet! Amazing selection of recipes, professional techniques and great video quality too! Keep up a good work, this channel is scheduled for success! I will be personally looking for more veg-friendly recipes in the future ��

  • I’m really enjoying your channel and I’m so glad I came across it. Your soup looks absolutely delicious, I’m definitely going to make it sometime this week. Thanks for sharing…..

  • Great job Big Man. I will be trying this recipe minus the turkey (vegetarian ). So are you actually using a Navy bean for this soup in this video? Keep up the great work!

  • I had to look up courgette!:) Nice recipe and your camera work is amazing as always.:) That rosemary was nice too, been using a lot of it lately. Enjoyed!