White Bean Spinach Soup
This crock pot recipe is full of savory comfort and every ingredient is super good for you. White beans are not the most exciting beans to eat by themselves, but they're so good in this soup. It reminds me of the soups my German grandmother makes, with that magical rosemary, thyme and sage trio. This makes for the perfect cold day dish, or a great vegan and gluten free alternative to chicken noodle.
If your'e not a fan of white beans, you can use just about any bean instead. Sometimes I like to mix in black beans and pinto beans and make it a 3-bean soup.
Ingredients:
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64 oz. vegetable broth
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6 cups white beans, cooked and rinsed
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3-4 cups chopped spinach
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3-4 medium to large carrots sliced
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4-5 stick celery, sliced
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1/2 a large yellow onion, chopped
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2.5 tsp. dried thyme or a few sprigs fresh
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2.5 tsp. dried sage or several leaves fresh
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2-3 sprigs fresh rosemary
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2-3 sprigs fresh oregano
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salt and pepper to taste
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Directions:
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Add vegetable broth, beans, chopped spinach and celery to crock pot.
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Sautee onion and carrots 5-6 minutes or until softened, adding 1/2 tsp. thyme and 1/2 tsp. sage. I do this as well as adding more to the crock pot. It allows some of the spices to awaken and be infused into the veggies.
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Add carrot and onion mixture to crock pot
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Add in the remaining herbs, salt and pepper.
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Cook on high 6-8 hours (crock pots vary).
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Let cool and enjoy! This soup can be pressure canned or frozen for long term storage.