I don’t know what you normally prefer to eat during cold weather, but we love homemade soups for lunch or serving as a part of dinner. My white bean spinach soup recipe is chalked full of protein from Northern beans as well as a bounty of nutrition from onions, celery, spinach, and tomatoes in a base of chicken soup that also make it so satisfying.
In fact, if you want to lose weight without trying as hard, then replacing a sandwich that you might usually have for lunch definitely can help with that goal. Trust me on this, it worked for me when I started last year to drop 20 excess pounds that I gained during the lock down from Covid-19.
When I make this spinach soup recipe, I like to make enough for lunches that can last through most of the week. I use a 6.5 quart stock pot. Usually, I also do the messy chopping of the onions and celery along with soaking my dry beans the night before so it saves me work early in the morning when I am ready to put on that pot of soup.
You need to use chicken stock or if you don’t have any on hand, then I will share a simple substitute that is just as delicious in my opinion. I use the same amount of water and for each cup, I throw in a chicken bouillon cube. Believe it or not, it is quite sensational.
Also, I add one cup of dry elbow macaroni or noodles after the soup cooks awhile. This also helps with that bit of extra starch to thicken the soup.
You will be surprised at the simplicity of this white bean spinach soup recipe because it lacks the usual host of spices and herbs that other soups typically have without sacrificing taste. It is the combination of the vegetables as they come together that really produces such an amazing flavor.
The next time that you’re in the mood for soup, I do hope you try my recipe. Honestly, it is so very good! By the way, you also should taste my sauerkraut soup, which is also fantastic.
My White Bean Spinach Soup
10 cups of chicken broth or 10 cups of water + 10 chicken bouillon cubes
2 cups of potatoes, chopped into small pieces
2 cups of onion, finely chopped
3 cups of celery, finely chopped
½ packages of frozen spinach (12 oz. bag)
3 tablespoons of olive oil
2 tablespoons of flour
1 tablespoon + 1 teaspoon of salt
½ teaspoons of black pepper
1 can of diced tomatoes (14.5 oz. size)
1 cup of uncooked elbow macaroni or noodles
6 cups of cooked Northern beans or 3 cans (15.5 oz. size) Northern beans
Sort and soak the Northern beans overnight. It is hard to tell you the amount to soak in dry bean form because I buy a big bag before storing them in 40-oz. size peanut butter jars in my pantry. For this recipe, I use one half of that container for soaking.
If you don’t feel playing with dry beans, then you can always use canned beans. You would need about three cans (15.5 oz. size) of those beans.
Next, I start browning my chopped onion and celery with the olive oil in my stock pot until golden.
After, I remove the stock pot from the heat is time to stir in my flour. Then I return the pot and cook the mixture for about a minute to remove the rawness from the flour.
Now is the time that I just add the chicken broth, potatoes, beans, spinach, salt, and pepper. I cook this on a medium heat for about four hours or until the vegetables and beans are tender.
Add the macaroni or noodles about one-half hour to cook through before you’re ready to serve.
ENJOY!
- 10 cups of chicken broth or 10 cups of water + 10 chicken bouillon cubes
- 2 cups of potatoes chopped into small pieces
- 2 cups of onion finely chopped
- 3 cups of celery finely chopped
- ½ packages of frozen spinach 12 oz. bag
- 3 tablespoons of olive oil
- 2 tablespoons of flour
- 1 tablespoon + 1 teaspoon of salt
- ½ teaspoons of black pepper
- 1 can of diced tomatoes 14.5 oz. size
- 1 cup of uncooked elbow macaroni or noodles
- 6 cups of cooked Northern beans or 3 cans 15.5 oz. size Northern beans
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Sort and soak the Northern beans overnight. It is hard to tell you the amount to soak in dry bean form because I buy a big bag before storing them in 40-oz. size peanut butter jars in my pantry. For this recipe, I use one half of that container for soaking.
-
If you don’t feel playing with dry beans, then you can always use canned beans. You would need about three cans (15.5 oz. size) of those beans.
-
Next, I start browning my chopped onion and celery with the olive oil in my stock pot until golden.
-
After, I remove the stock pot from the heat is time to stir in my flour. Then I return the pot and cook the mixture for about a minute to remove the rawness from the flour.
-
Now is the time that I just add the chicken broth, potatoes, beans, spinach, salt, and pepper. I cook this on a medium heat for about four hours or until the vegetables and beans are tender.
-
Add the macaroni or noodles about one-half hour to cook through before you’re ready to serve.
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ENJOY!
