White Bean And Spinach Soup Recipe


Preparation Time5 MinDifficulty LevelEasy
DishMain Ingredient


 Dried white beans1 Pound
 Water8 Cup (128 tbs), divided
 Beef broth8 Cup (128 tbs) (Either Homemade Or Canned)
 Fresh carrots2 Cup (32 tbs), grated
 Onions1 1⁄2 Cup (24 tbs), chopped
 Garlic4 Clove (20 gm), minced
 Fresh thyme/1/2 teaspoon dried thyme1 Teaspoon
 Bay leaves3
 Black pepper1⁄4 Teaspoon
 Cayenne pepper1⁄8 Teaspoon
 Fresh spinach6 Cup (96 tbs), torn
 Canned tomatoes32 Ounce, coarsely chopped (2 Cans, 16 Ounce Each)
 Granulated sugar1⁄2 Teaspoon
 Salt1⁄2 Teaspoon (Omit If Using Canned Broth)

Nutrition Facts

Serving size: Complete recipe

Calories 2239 Calories from Fat 110

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8839.1 mg368.3%

Total Carbohydrates 408 g136%

Dietary Fiber 104 g416.1%

Sugars 35.5 g

Protein 155 g310.3%

Vitamin A 1352.7% Vitamin C 310.3%

Calcium 192.9% Iron 398.7%

*Based on a 2000 Calorie diet


In a large saucepan soak beans in 4 cups water overnight.
Drain soaking water.
Add beef broth and 4 cups fresh water.
Bring to a boil over medium-high heat; reduce heat.
Add carrots, onions, garlic, thyme, bay leaves and black and cayenne peppers.
Bring to a boil; reduce heat.
Simmer for 1 hour or until beans are tender.
Add spinach, tomatoes with liquid, sugar and salt.
Bring to a boil; reduce heat.
Simmer for 5 minutes.
Discard bay leaves.