RSS     Pinterest     Google+     Facebook     Twitter

White Bean and Spinach Soup….and a Bush’s Beans giveaway

by Aggies Kitchen on December 6, 2010

I don’t know about you, but I’ve been eating and drinking pretty indulgently lately.  That’s what it’s like around this time of year.  And it’s all good.

IMG_3925

So to counteract all the “good stuff”, I am finding myself making what I like to call “detox soups” on Sundays.  Sundays are a good day to start over, with a good clean healthy soup.  And I always make plenty to have in the fridge for the rest of the week for lunch or a quick dinner.  This White Bean and Spinach Soup carried me through last week while I was mentally and physically preparing for my first half marathon (that I completed on Saturday!).  This soup hit the spot every time I ate it.  And it is oh so good for you too.  Can’t beat that.

This soup was inspired by a recipe I found in my new favorite cookbook, The New Enchanted Broccoli Forest by Mollie Katzen.  I’m totally in love with Mollie Katzen cookbooks, her recipes are mostly vegetarian (from what I can tell), clean, and just full of fresh and wholesome ingredients.  Even if you are not vegetarian, there are plenty of feel good recipes in her books.  I’ve checked out a couple from the library but this is the first one I bought.  Can’t wait to cook my way through it…oh and did I mention how cute the book is too?  All the recipes are in handwritten font, with cute handwritten drawings and notes scattered throughout the pages.  Love love love Mollie Katzen! :)

IMG_3935

The recipe suggests topping this soup with freshly grated nutmeg and a generous sprinkling of parmesan cheese.  I highly recommend both.  At first I wasn’t too sure about the nutmeg, but nutmeg, spinach and parmesan are really a great pairing so how could it not be good right?  It was wonderful.  I actually used grated asiago cheese instead of parmesan because it is what I had on hand. Delicious.

IMG_3944

White Bean and Spinach Soup
Inspired and adapted from The New Enchanted Broccoli Forest by Mollie Katzen

2 tablespoons olive oil
2 onions, chopped
1 bay leaf
3 stalks celery, minced
2 tsp salt (or more to taste)
6 cups of water
2 cans cannellini beans, rinsed and drained
6 cloves garlic, minced
1 bag fresh spinach
fresh ground black pepper

toppings: freshly grated nutmeg and lots of parmesan (or asiago) cheese

In a large pot, heat oil and add onion, garlic, bay leaf, celery and salt. Cook over low heat for about 10 minutes, then add water. Cover and bring to a boil. Lower heat to a simmer and cook for about 20 minutes until the vegetables are tender.

Add beans and spinach to broth (if all spinach doesn’t fit, just add in a little at a time until it wilts down). Add salt and black pepper to taste. Serve hot with freshly grated nutmeg and parmesan or asiago cheese.

*************************************************************

You all know my love for beans…it’s pretty obvious since I use them often in my recipes.  I use them especially more now for protein this past year since I’ve cut down a lot of my meat consumption.  They are easy to use, convenient and quick…and so good for you.

The nice people at Bush’s Beans wants to treat one of you to a great giveaway….

Giveaway starts today, Monday December 6, and will end on Wednesday December 8 at midnight (eastern standard time). Leave a comment on this post for an entry.  I will choose a winner using a random number generator and will announce the winner on Thursday December 9.  Sorry, but this giveaway is open to US addresses only.

Giveaway will include:

·         Bush’s Beans items: apron, coupons, bean strainer and mints, recipe bookmark

·         Spices/ingredients for recipes: Tahini paste, cumin, smoked paprika

·         Culinary Institute of America/Napa items: Spoon rest, dish towel, Olive Press citrus olive oil

Bonus Entries can be earned by:

1. Become a fan of Aggie’s Kitchen on Facebook.  “Like” Aggie’s Kitchen then come back to this page and leave a separate comment telling me you did so.

2. Follow @AggiesKitchen on Twitter, then come back to this page and leave a separate comment telling me you did so.

3.  Become a fan of Bush’s Beans on Facebook.  “Like” them and then come back and leave a separate comment telling me you did so.

Good Luck!!

Related Posts with Thumbnails
Print Friendly

{ 96 comments… read them below or add one }

Sandy December 7, 2010 at 3:53 pm

Thanks so much for all the wonderful recipes. I love you site.

Reply

Pam December 7, 2010 at 4:08 pm

I’m already following you on Twitter : )

Reply

Pam December 7, 2010 at 4:08 pm

I already “like” you on Facebook, too ; )

Reply

Pam December 7, 2010 at 4:09 pm

I just liked Bush’s, too! BTW – your soup looks delicious!!

Reply

Sharon Knerr December 7, 2010 at 4:40 pm

Love using Bush Bean’s when I cook! Liked you on Facebook!

Reply

Sharon Knerr December 7, 2010 at 4:41 pm

I’ve also subscribed to your Twitter account – I’m 711Mum. Looking forward to reading your tweets. :-)

Reply

Sharon December 7, 2010 at 4:44 pm

I’m using Bush’s Beans in a recipe I’m making for our Christmas party on Friday. Didn’t know Bush’s had a Facebook page – just liked them on FB. Keeping my fingers crossed my name is picked; I also use a lot of beans for protein in place of meat. Really enjoy your blog too!

Reply

Julia December 7, 2010 at 6:59 pm

The soup looks delish, especially now that the cold nights are here.

Reply

Julia December 7, 2010 at 7:00 pm

I became a fan of yours on facebook. :)

Reply

Starla December 7, 2010 at 11:27 pm

I just “liked” you on Facebook. Fun giveaway! And yummy looking soup!

Reply

Starla December 7, 2010 at 11:27 pm

I’m following you on twitter.

Reply

Carol haile December 8, 2010 at 8:27 am

I made something very similar last week with kale and added chicken artichoke sausage! Then made a pasta with cannelloni beans, crushed cherry tomatoes, olive oil, garlic and tunafish. It was yummy..

Reply

JulieD December 8, 2010 at 8:28 am

I love Bush’s beans! My favorite is their black beans. Thanks for this giveaway.

Reply

JulieD December 8, 2010 at 8:28 am

I am already a fan of Aggie’s Kitchen on fb.

Reply

JulieD December 8, 2010 at 8:28 am

I already follow you on twitter. I’m @thelittlekitchn

Reply

Carol Haile December 8, 2010 at 8:29 am

You know I follow you on fb so do I get another entry? If I tweeted I would follow you there too! I’d follow you anywhere:-)

Reply

JulieD December 8, 2010 at 8:29 am

I’m a fan of Bush’s Beans now.

Thanks!

Reply

Tom H December 8, 2010 at 9:53 am

Quick and easy recipe. Looks great!…can’t wait to try. Thanks!

Reply

Lindsay Elliott December 8, 2010 at 11:23 am

With the cold snap in Florida, this white bean and spinach soup was the answer! I have tried other beans before, and I have to say Bush’s are the best! I even added a little turkey kielbasa for my hubby! Can’t wait till lunch, to enjoy the left overs!

Reply

Danielle S December 8, 2010 at 12:34 pm

Loved this soup when I made it! It was so different but in a VERY good way!

Reply

Danielle S December 8, 2010 at 12:34 pm

I “liked” Bush’s Beans Facebook page. Surprised I hadn’t done this before!

Reply

Danielle S December 8, 2010 at 12:40 pm

And now I follow you on Twitter! Thanks again for all the amazing recipes. Whether I follow them to a T or I get inspiration from them they always turn out great.

Reply

Danielle S December 8, 2010 at 12:42 pm

And I of course follow you on facebook!

Reply

Kristina December 8, 2010 at 4:02 pm

I do this soup with crumbled chicken italian sausage. So yummy! Bring on the snow!

Reply

Alison @ Ingredients, Inc. December 8, 2010 at 4:39 pm

This looks and sounds great! I could use some right now it’s so cold!

Reply

Ericka H. December 8, 2010 at 5:33 pm

I’m a fan on Facebook!

Reply

Mandi December 9, 2010 at 9:54 pm

WOW so many good things in one bowl! =) Tis the season for some warm soups and stews right? yummmm Thanks for the awesome comments on my gingerbread post =) Stuffed peppers really are a timeless dinner, right? =)

Reply

Lora @cakeduchess December 9, 2010 at 10:50 pm

I missed a GREAT giveaway. I love this soup recipe! Perfect for these days with really cold weather in Florida;)

Reply

patsy December 10, 2010 at 8:11 am

I know I’m too late for the giveaway… but, I’m printing off this recipe because I just love how healthy it is and I’m looking for recipes like this these days! Yum!!!

Congratulations on the 1/2 marathon! You totally ROCK!!!

Reply

Amanda December 10, 2010 at 8:23 am

This looks really delicious. It just LOOKS like a winter soup with the green and the white!

Reply

Jamie December 11, 2010 at 11:45 pm

Another really great winter recipe! I have always loved her cookbooks and weirdly enough I do not own one! A great must-make recipe!

Reply

Liz - Meal Makeover Mom December 12, 2010 at 8:46 am

That soup looks amazing. I think my boys would love it too. I won your Bush’s Beans giveaway last year and have enjoyed it all year long (the spoon rest sits on my kitchen counter 24/7) and the chipotle chili powder is something we’ve been enjoying ever since ti arrived. If I win again (tee hee hee), you can pick the second runner up!

Reply

Gwen Styles December 29, 2010 at 11:34 pm

I love it! It inspired me to make white bean soup too: http://gwenstyles.com/2010/12/30/white-bean-and-spinach-soup/

Reply

Gwen Styles December 31, 2010 at 11:46 am

Hi there! This soup looked so delicious that I used it as inspiration for a white bean and spinach soup of my own! I’ve given you full credit and a link to your site. Check it out at http://www.gwenstyles.com

Thanks! It was deelish!

Reply

Edyth Trucks January 5, 2011 at 7:17 pm

Can’t wait to try the recipe…

Reply

Judi January 16, 2011 at 10:01 pm

Super delicious!

I followed the recipe but added some beets greens, and fresh oregano, cilantro, and rosemary from the garden. My husband said it reminded him of the Escarole and Bean soup his mom used to make. Thanks!

Reply

Kari February 22, 2011 at 12:21 am

Hi there, I realize I’m a little late to the comments on this post, I found this recipe after realizing I had a bag of baby spinach that I had to use and more cans of cannellini beans than I knew what to do with, so I googled recipe, soup, spinach, white beans, etc. and I’m now a big fan.

I almost followed the recipe to a “T” – I used chicken broth instead of water – and I omitted the parmesan – but I will offer this to anyone following this recipe – don’t be afraid of the nutmeg – it makes a HUGE difference (takes a good soup to a great soup). Thanks for posting, this will go into my regular rotation! It’s hearty enough for a winter soup if you use an immersion blender on some of the beans, or fresh/light enough for a light summer dinner. It’s a great-tasting, guilt-free meal!

Reply

Sandy September 27, 2012 at 7:06 pm

Liked both you and Bush Beans on Facebook. I love your recipes…i have tons of veggies and some of your soups are just the thing to use them (and Freeze for a cold winter’s day)

Reply

Suze January 2, 2013 at 2:55 pm

I just made this soup, it was amazing, thank you soo much.

Reply

Aggies Kitchen January 2, 2013 at 6:14 pm

that’s great! thanks so much for letting me know! happy new year to you!

Reply

Olivia November 18, 2013 at 9:27 pm

Just made this and it is amazing – thanks for sharing! Absolutely delicious. Do you happen to have the nutritional info for this recipe? I light to keep track of calories, etc. That would be great!

Reply

Aggies Kitchen November 26, 2013 at 2:22 pm

So glad you enjoyed the recipe! I haven’t figured out the nutritional info on this on my own yet, but I’ve used My Fitness Pal to do so in the past with other recipes when I’m keeping track of calories too. Happy Thanksgiving and thanks for the feedback!

Reply

Joan M January 4, 2014 at 7:16 am

I am a fan on facebook!

Reply

Joan M January 4, 2014 at 7:17 am

I follow you on Twitter!

Reply

Joan M January 4, 2014 at 7:17 am

I am a fan of Bush’s Beans on Facebook!

Reply

Joan M January 4, 2014 at 7:18 am

I signed up for your newsletter… and I will be making this bean soup this week too…just what I need for this COLD week….

Reply

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post:

Aggie's Kitchen, 2008-present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Aggie and Aggie's Kitchen with appropriate and specific direction to the original content.

Site initially designed by Zesty Blog Consulting and later modified by Alison at Polish Your Blog