It's definitely soup weather here in Michigan. To me nothing says comfort more than a bowl of piping hot soup. My husband gets really bored with eating the same soup over and over again, so I'm always trying to come up with new combinations.
This soup is meatless, but you could easily add some cooked boneless, skinless chicken breast or 97% ground turkey. It definitely helps to stretch you grocery money to keep it meatless, but I definitely understand that some people think they need meat with every meal. ;)
This soup freezes and reheats well, so make a double batch and stick in the freezer for a night when you need a quick dinner.
For those of you that follow Trim Healthy Mama, this is an E meal.
Italian White Bean and Spinach Soup (Serves 4-6)
- 1 T. olive oil or butter
- (1) medium onion, diced
- (2) large carrots, peeled and diced
- (1) medium zucchini, diced
- (2) cloves of garlic, minced
- 2 c. of vegetable (or chicken) broth
- 2 c. of water
- 14 oz. can of diced tomatoes
- (2) 15 oz. cans of Great Northern or cannellini beans
- 1 T. Italian seasoning
- 1 1/2 t. salt
- 1/2 t. black pepper
- bay leaf
- 3 dashes of red pepper flakes (if you don't like spice then just omit)
- 3 handfuls of spinach leaves
- In a large pot heat the oil or butter over medium heat. Add the onion, carrots and zucchini and sauté until the onion is translucent, about 8 minutes. Add the garlic and sauté for 2 minutes more.
- Add the broth, water, tomatoes, beans and seasonings to the pot. Bring to a boil and then reduce the heat to medium low and simmer for 15 minutes.
- Put the spinach in the pot and continue to simmer for 10 minutes. Serve.