White Bean And Spinach Soup Recipe
Ingredients
| White beans | 1 pound, dried | |
| Water | 8 Cup (16 tbs), divided | |
| 8 cups beef broth, either homemade or canned | ||
| Carrots | 2 Cup (16 tbs), grated | |
| Onions | 1 1/2 Cup (16 tbs), chopped | |
| Garlic | 4 Clove (5gm), minced | |
| 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme | ||
| Bay leaves | 3 | |
| Black pepper | 1/4 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Spinach | 6 Cup (16 tbs) | |
| Tomatoes | 2 Can (10oz), chopped | |
| Granulated Sugar | 1/2 Teaspoon | |
| Broth | 1/2 Teaspoon, canned | |
Directions
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.
Cover.
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.
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.
Cover.
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.
Chef
