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.
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.
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?
***makes about 6 generous servings***
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
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!
Make sure you check out the other one pot wonders from the Sunday Supper crew!