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
6 tablespoons of Extra Virgin Olive Oil
1 red pepper, diced
1 bag of spinach
1 large onion, chopped
7 cloves of garlic, minced
6 cups of chicken broth
Salt and ground pepper
1/4 tsp of red pepper flakes
2 cans of Navy beans or Great Northern Beans
Parmesan cheese - garnish
Ingredients for Croutons
1/2 French bread cut into cubes
1/4 cup of olive oil
1 tsp of garlic powder
salt and pepper to taste
2 tsp of Italian seasoning
What Do I Do With the Croutons?:
Pre-heat your oven to 350 degrees
Cut the French Bread in half. Slice the French Toast about half an inch thick. Put the sliced pieces aside in a bowl
Add the oil, garlic powder, italian seasoning, salt and pepper to taste
Toss the bread cubes, making sure that you have coated them
Grease a cookie sheet with oil, spread the bread cubes on the sheet
Bake for about 8-10 minutes, flipping it at the halfway mark
Remove from the oven and allow to cool
What Do I Do With the White Bean Soup?:
In a large pot, heated to medium-high, add 3 tablespoons of olive oil. Allow to heat for a short time.
Add the pepper and onion to the pot. Allow the vegetables to soften for about 5 minutes.
Add the garlic and cook for about 30 seconds. You don't want the garlic to burn*
Add the chicken broth and red pepper flakes. Cook for 4-5 minutes.
Turn down the heat to medium and add the beans and half of a bag of spinach. Cook for 10 minutes.
Add a dash of salt and pepper and remove the pot from heat.
Serve your soup in bowls and top with Parmesan cheese and your freshly baked croutons