Green And White Bean Soup
Bean soups are not only popular because of their special comforting creamy texture, but they are a nutritious treat as well. Add some vitamin and mineral rich greens for an attractive and extra healthful touch to this great pot of bean soup.
1 48-ounce jar Randall Great Northern Beans, drained and rinsed
8 chicken broth
2 tablespoons extra-virgin olive oil
2 cups chopped yellow onion
1 large clove garlic, minced
1 pound fresh spinach, washed, stemmed and cut into 12" strips
1/2 teaspoon freshly ground black pepper
Salt, to taste
Freshly grated parmesan cheese
Chopped parsley
Place the drained and rinsed beans in a blender with 1 to 2 cups of the chicken broth. Purée the mixture and set aside.
Heat the oil in a large, heavy soup pot.
Add the onion and garlic and sauté, stirring for 5 minutes.
Add the spinach and cook, stirring, for 2 to 3 minutes, or until wilted.
Stir in the remaining chicken stock and heat until boiling.
Stir in the puréed bean mixture and season with pepper and salt.
Heat to boiling and simmer, uncovered, for 5 minutes.
Serve piping hot topped with parmesan cheese and a sprinkle of the chopped parsley.
Serve with toasted French bread.
6 to 8 servings.
Randall Great Northern Beans may be substituted in recipes that call for Navy or White beans, and likewise, Pinto beans for recipes calling for red, pink or kidney beans.