Creamy White Bean and Spinach Soup


Serves 4 - 6

Preparation Time: 5 minutes

Cooking Time:  10 - 15 minutes

Cuisine: American

Easy to make

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This is a delicious soup I have just found from Donna John of 30 Food Seconds

and is an inexpensive, gluten free, vegan recipe.

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I have added an onion as they are good for you and this 

compliments the other ingredients.

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We really enjoyed this and will be making it often.

 

Ingredients:
 

• 3 x cans of White Cannellini Beans

• 6 x cloves of Garlic, peeled and finely chopped

• 1 x large Spanish Onion

• 2 - 3 cups of Vegetable Broth

• ¼ cup olive oil

• 1 bag of baby Spinach

• Juice of one lemon - you might possible need more, so have lemon quarters to squeeze on individual portions if you want a more lemony taste

• Sea Salt

• Freshly Ground Black Pepper

 

To Garnish

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• Low Fat Yoghurt or Creme Fraiche

• Fresh chopped chives

 

 

To serve:
 

• Fresh toasted baguette, sliced and topped with garlic butter.

 

Method
 

1. Peel and finely slice the onion and put this into a deep pan together with the chopped garlic with the olive oil and butter and cook through to soften, but not colour.
    

2. Add the three tins of Cannellini beans and stir well into the mixture.    Cook for about five minutes.
    

3. Add the vegetables broth, bring to the boil and allow to simmer for five minutes.
    

4. Finally, add the juice of one lemon plus the spinach, cover with a lid and allow the spinach to start wilting.
    

5. Turn off the heat and liquidise half the mixture in a food processor or use a hand held electric whisk to a creamy consistency and return this to the remaining ingredients in the pan.
    

6. Add seasoning to taste, but be sparing.
    

7. Garnish with spoonfuls of low fat yoghurt or creme fraiche with chopped chives.
    

8. Serve with sliced baguettes baked with garlic butter, piping hot straight from the oven.