Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until the onion is translucent, about 5 minutes.
2. Add the white beans, vegetable broth, dried thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Using an immersion blender, blend the soup until smooth. (Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.)
4. Add the chopped spinach to the pot and stir until wilted, about 2 minutes.
5. Ladle the soup into bowls and sprinkle with grated Parmesan cheese.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Per serving:
Calories: 221
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 3mg
Sodium: 1169mg
Total Carbohydrates: 32g
Dietary Fiber: 11g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Fresh thyme can be used instead of dried thyme.
- You can use any type of white beans, such as cannellini or navy beans.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use kale or Swiss chard instead of spinach.
- Add diced tomatoes for a tomato and white bean soup.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or half-and-half.
- If you don't have an immersion blender, be careful when blending hot soup in a blender. Let the soup cool slightly before blending and blend in batches if necessary.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Croutons
- Fresh herbs, such as parsley or basil
- Drizzle of olive oil
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
White bean soup is a traditional Italian dish that has been enjoyed for centuries. It is a simple and comforting soup that is perfect for a chilly day.
Flavor profiles:
This soup is savory and slightly creamy, with a hint of thyme and Parmesan cheese.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Taste: Savory, Tangy, Herby, Hearty, Comforting