White Bean and Spinach Soup

Why is there something so incredibly comforting about soup? The warmth, the veggies, and the leftovers are all contributing factors to why I make soup so frequently when the fall and winter rolls around.

White Bean and Spinach Soup

This week, the crew at Sunday Supper are sharing their favorite one pot recipes. Seriously, can you beat a one pot recipe? I know I’m a fan. The less cleaning up involved after serving dinner, the better! This White Bean and Spinach Soup is one of my all time favorite recipes. I have made it so many times over the past few years, I know it by heart.

White Bean and Spinach Soup

I do love the ability to customize this recipe. I use the base as a starting point, but it happens to be one of those dinners that can be a huge help in cleaning out the refrigerator as well. I’ll throw some diced zucchini or squash in, extra Italian sausage, sliced bell peppers, and the like. Whatever happens to be on hand tends to get added to the pot. Score!

Not only is this a one pot dish, but it makes enough to feed a crowd. I love making this soup just for me and Justin; it makes enough for 3 dinners for the two of us. I have to admit, at this point in time with my new job, the leftovers can be a huge life saver!

Do you have a favorite one pot meal you make?

White Bean and Spinach Soup

White Bean and Spinach Soup

***makes about 6 generous servings***

Adapted from Kroger Culinary

Ingredients

2 slices 1/4″ thick low sodium ham, diced into cubes (about 1 cup)

1 cup matchstick or shredded carrots

4 beef bouillon cubes

1 jar (26oz) Italian Sausage with Peppers sauce (I like Classico or Newman’s Own)

1/2 cup red wine of your choice

1 bag (9 oz) pre-washed fresh spinach (you can use frozen if desired, just make sure it is thawed and drained)

1/4 cup fresh basil, cut into a chiffonade.

2 cans (19oz total) cannellini or Great Northern beans, rinsed and drained

Shaved parmesan cheese

Instructions

1. Heat a large stock pot over medium high heat for 2-3 minutes; add ham and carrots and saute for 3-5 minutes until they become aromatic.

2. Add bouillon cubes and 3 cups of hot water to the pot. Increase the temperature on the burner to bring the ingredients to a boil, then immediately lower the heat to simmer for about 5 minutes.

3. Next, add the jar of pasta sauce, wine, spinach, and fresh basil. Simmer for about 10 minutes, allowing the spinach leave to wilt, stirring occasionally to incorporate them into the soup.

4. Finally, add the rinsed and drained beans, and mix to combine them in the soup. Simmer for another 10-15 minutes, until contents are heated through. Serve with fresh shaved parmesan cheese; enjoy!

 

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Make sure you check out the other one pot wonders from the Sunday Supper crew!

 

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

Comments

  1. says

    There is nothing better than a big old pot of soup that feeds a crowd…except one that’s healthy too!
    Your soup looks like a real winner and I love how you can change it up depending on what you have on hand. Talk about a versatile soup!

  2. says

    I love soup this time of year, as well. It’s just so comforting and makes you feel all warm and fuzzy :) I absolutely love the ingredients in your recipe!

  3. says

    We love beans and bean soup at our house, Katie, so I am sure your lovely soup would hit the spot. I love the addition of fresh spinach. It brightens up the whole bowl!

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