• KC

White Bean Soup

This the perfect soup for lunch or to accompany a meal, it's light, yet packed with flavor.


Let's get right into it!

 

Ingredients for White Bean Soup

  1. 6 tablespoons of Extra Virgin Olive Oil

  2. 1 red pepper, diced

  3. 1 bag of spinach

  4. 1 large onion, chopped

  5. 7 cloves of garlic, minced

  6. 6 cups of chicken broth

  7. Salt and ground pepper

  8. 1/4 tsp of red pepper flakes

  9. 2 cans of Navy beans or Great Northern Beans

  10. Parmesan cheese - garnish


Ingredients for Croutons

  1. 1/2 French bread cut into cubes

  2. 1/4 cup of olive oil

  3. 1 tsp of garlic powder

  4. salt and pepper to taste

  5. 2 tsp of Italian seasoning

What Do I Do With the Croutons?:

  1. Pre-heat your oven to 350 degrees

  2. Cut the French Bread in half. Slice the French Toast about half an inch thick. Put the sliced pieces aside in a bowl

  3. Add the oil, garlic powder, italian seasoning, salt and pepper to taste

  4. Toss the bread cubes, making sure that you have coated them

  5. Grease a cookie sheet with oil, spread the bread cubes on the sheet

  6. Bake for about 8-10 minutes, flipping it at the halfway mark

  7. Remove from the oven and allow to cool


What Do I Do With the White Bean Soup?:

  1. In a large pot, heated to medium-high, add 3 tablespoons of olive oil. Allow to heat for a short time.

  2. Add the pepper and onion to the pot. Allow the vegetables to soften for about 5 minutes.

  3. Add the garlic and cook for about 30 seconds. You don't want the garlic to burn*

  4. Add the chicken broth and red pepper flakes. Cook for 4-5 minutes.

  5. Turn down the heat to medium and add the beans and half of a bag of spinach. Cook for 10 minutes.

  6. Add a dash of salt and pepper and remove the pot from heat.

  7. Serve your soup in bowls and top with Parmesan cheese and your freshly baked croutons




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