Spinach and White Bean Soup

Name: Spinach and White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 3 cloves garlic, (minced); 1 large white onion, (finely diced); 1 teaspoon dried thyme; 1 teaspoon dried basil; 4 cups vegetable stock; 2 cups water; 2 whole bay leaves; 1 cup uncooked pasta, (such as orzo or tripoline); 3 cups baby spinach, (roughly chopped); 2 cups cooked navy beans; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup fresh parsley, (chopped)

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(60)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

Author : Lord Byron's Kitchen

bean pasta soup

Instructions

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Step 1

In a heavy bottomed stock pot, over medium heat, add the olive oil and onions. Sauté for five minutes until the onions are translucent but not browned.

Step 2

Add the salt, pepper, garlic, thyme, bay leaves, and basil. Stir to combine and cook for two minutes.

Step 3

Add the vegetable stock and water; bring to a boil.

Step 4

Add the pasta and stir to combine. Allow the pasta to cook for six to eight minutes.

Step 5

Next, add the navy beans and spinach. Stir to combine.

Step 6

Cook for two more minutes or until pasta is cooked and the spinach has wilted.

Step 7

Turn off the heat and stir in the chopped parsley.

Step 8

Serve immediately.

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