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The Kitchen Recipes - Butter Bean and Spinach Soup
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| Recipes from The Kitchen [at home], © The Kitchen, 2002 Butter Bean and Spinach Soup A tasty soup to warm you on a cold day! Perfect with good crusty bread.Nov 29, 2006 Email this recipe Season: [unknown placeholder $article.art_field3$] [Recipe Serves 6-8] Ingredients: | |
| 6 ounces | dried beans, soaked in water overnight |
| 4 cups | chicken |
| vegetable stock, alternative | |
| broth, alternative | |
| 1/4 cup | extra-virgin olive oil, divided |
| 1 large | onion, chopped |
| 5 sprigs | fresh thyme, leaves removed |
| 1/2 pound | spinach |
| Salt, to taste | |
| pepper, to taste | |
| 1 cup | chopped fresh parsley |
| celery leaves, alternative | |
Instructions:
1. Drain beans and place in a large pot. Add stock or broth, bring
to a simmer, and cook for about 40 minuets, or until tender.
2. Meanwhile, in a sauté pan, heat 2 tablespoons of the olive oil
and sauté onion and thyme leaves until soft, about 6 minutes. When
beans are tender, add onion mixture to the pot (if you like, add a
little more water to get a looser soup). Bring to a simmer, then add
spinach and stir. Check seasoning for salt and pepper and adjust to
your taste. Serve in bowls, garnished with celery or parsley leaves
and drizzled with remaining olive oil.
Notes:
I love dried beans and their versatility. We use a lot of them in
the restaurant, from many different sources. (Sadly, butter beans do
not grow that well in Colorado, so I get those from Louis Iocopi in
Half Moon Bay, California.) You can substitute any type of bean for
this recipe, but when buying dried beans try to find fresh ones—this
might sound strange, but the truth is that dried produce does have a
shelf life. So look for beans that are no more than a year old; the
best place to find them is at a local farmers’ market. Beans usually
are harvested in October or November, then dried for winter storage.
Some good crusty bread is great with this soup.
© The Kitchen, 2002
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