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| JIFFY WHITE BEAN SOUP |
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This soup is definitely in the category of "through-the-door and on-the-table". It makes a large pot of soup so the recipe can easily be halved (just cut the package of frozen spinach in half and keep it in the freezer for another pot of soup). Try a can of mixed beans instead of white beans for variety.
| 1 | large onion, chopped | 1 | ||
| 2 | cloves garlic, minced | 2 | ||
| 2 | stalks celery, chopped | 2 | ||
| 2 Tbsp | vegetable oil | 25 ml | ||
| 6 | medium carrots, chopped | 6 | ||
| 7 cups | chicken stock* | 1.75 L | ||
| 1 | pkg (10 0z/300g) frozen chopped | 1 | ||
| spinach | ||||
| 2 | cans (19oz/540mL) white kidney | 2 | ||
| or navy beans, drained & rinsed | ||||
| 1 Tbsp | fine herbs** | 15 mL |
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*Can use chicken bouillon cubes or instant granules.
- **Fine herbs is a combination of basil, thyme, rosemary, dill weed, savory, marjoram and parsley
- In large saucepan, saute onions, garlic and celery in oil over mediim heat for 5 minutes.
- Add stock and carrots. Cook until carrots are just tender. Add spinach and heat until defrosted.
- Add beans, herbs, salt and pepper. Simmer 5 to 10
- minutes more.
Serves 8
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