Friday, November 5, 2010
The air is crisp and cool. It's soup weather here in Minnesota. I love making soup for supper. The kitchen feels so cozy as it simmers and bubbles on the stove. Since we've become empty-nesters, we eat all our meals at our little drop-leaf kitchen table. This is really healthy soup that's easy to put together. It was good the day I made it but was really awesome by the second day!
Notes: If you're using imported Parmesan, such as Parmigiano-Reggiano, add a piece of the rind to the soup in step 2 for extra flavor. While the soup simmers, brush some slices of country bread with olive oil and toast them, to serve with the hot soup.
Spinach and White Bean Soup
Baby spinach (about 1 lb.)
1 tablespoon olive oil
1 tablespoon minced garlic
1 quart chicken broth
2-3 cups water
3 cans (15 oz. each) cannellini beans, drained and rinsed
1 can Italian-diced tomatoes, including juice
About 1/2 cup fresh-grated Parmesan cheese (see notes)
Salt and fresh-ground pepper
1/2 tsp. dried basil
1/4 - 1/2 tsp. red pepper flakes (optional)
1. Pour oil into a 4- to 5-quart pan over medium heat. Add garlic; stir often until soft. Add broth and 3 cups water. Bring to a simmer; cook, stirring occasionally.
2. Add 1 can drained beans and mash with potato masher. Add remaining beans and can of diced tomatoes. Stir occasionally until hot, 1 to 2 minutes. Add spinach and allow to wilt. Stir in 1/2 cup Parmesan cheese and add basil, red pepper flakes and salt and pepper to taste. Ladle into bowls; offer more Parmesan to add at the table.