Friday, November 4, 2011

Tuscan Bean Soup

This recipe is easy, fast, and comforting. Just ignore the whole baby spinach leaves in the picture. I was in a huge hurry and didn't bother chopping them.

Tuscan Bean Soup
recipe very slightly adapted from The Everything Beans Book by Katie Kimball

2 tablespoons oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
½ tablespoon fresh rosemary leaves, chopped
4 cups chicken or vegetable stock
3 cans great northern beans, drained and rinsed
½ teaspoon kosher salt or more, to taste
1/8 teaspoon black pepper
5 ounces fresh baby spinach leaves, coarsely chopped

In a 6-quart stock pot over medium heat, sauté the onion in oil. After a few minutes, stir in the garlic, thyme, oregano, and rosemary and sauté for a couple more minutes. Stir in chicken stock, beans, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 5-10 minutes.

Put about 2 cup of the soup into a bowl and set aside. Puree remaining soup in blender. You may need to do this in a couple batches; work carefully, as soup is hot! Hold the lid when you start to blend! Or, use a stick blender (immersion blender) to blend the soup in the pan. Return soup and reserved soup to the stock pot. Add the spinach and heat to a simmer, until spinach is wilted and dark green. Serve hot.