Even if the hue is strange, the dish is delectable and nutritious. Serve with Parmesan cheese on top.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 8 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 28 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup dried white beans
- water to cover
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, cut into matchsticks
- ½ pound fresh spinach
- 5 cups chicken broth
- 2 teaspoons minced garlic
- 1 bay leaf
- 3 tablespoons chopped fresh parsley
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
Instructions
- Place white beans into a large container and cover with water; let soak 8 hours to overnight.
- Drain beans, reserving 2 cups soaking water.
- Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
- Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 7 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 1434 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I had a lot of spinach to use and this recipe fit the bill. It certainly helped that it was really delicious. It was a big hit with my family and will be added to my soup recipe collection. Very easy to make too.
Delicious! I added Swiss chard and celery, just because I had it.
Excellent soup for when you need some healthy simple food.
This is so easy to make and very, very good! Didn’t change a thing. Will make again!
Really delicious soup and very healthy. I used a home made broth and I think that really made it great.
I was just kind of meh with this soup. I found the taste to be quite uninteresting and didn’t like the texture of the spinach once it was all done. I’m really looking for a great soup recipe for navy beans. I’ll keep looking.
Delicious. I’ll be making this regularly. I was looking for a soup that’s high in pottasium and delicious, that doesn’t have tomato. I forgot the parsley at the end, and I hate olive oil so I used Avacado oil, and vegetable stock instead of chicken. I also didn’t buy enough spinach, used 5oz instead of 8. I love the spinach in it, and the fact it has some protein. I just might puree all of it so I can drink it in my car where I work out of. Thanks!
It was a very good soup. However, I used a powder chicken bullion and added the amount of salt called for in the recipe. Ot was way too salty. I added chicken breast and rice to absorb some of the salt and it turned out perfect.
I just loved the soup ! Super delicious!
I would definitely make it again.
I adapted this to make in my Instant Pot®. I put the beans in the pot and covered with water. I let them soak for about an hour, and then put on the lid, closed the vent, did manual 15 minutes, NPR (natural pressure release). While the beans were cooking, I sauteed the onions, carrots and garlic (and I added some of the inner, leafy ribs of celery that I had on hand). When the pressure released on the IP, I opened the lid and added the veggies, chicken stock and bay leaf. I closed the lid and cooked on manual for an additional 10 minutes. I added the spinach and parsley to the hot soup, and stirred until the spinach was wilted. Worked great! Really tasty soup on a cold day. Thanks for the recipe!