Friday, November 9, 2007

Italian White Bean Soup

Prep: 25 minutes
Yield: 4-5 servings

1 Tbs extra virgin Olive Oil,
1 clove garlic, minced
1/4 cup onion, diced
2 15 oz cans white kidney beans, undrained
1 1/2 cups water
1 1/2 tsp sage, dried
1/2 tsp basil, dried
salt to taste
1/4 cup celery, diced
1/4 cup carrots, diced
1/2 cup fresh spinach, finely chopped or frozen chopped spinach
1/8 tsp black pepper, or to taste

Heat oil in a large saucepan, sauté the garlic and onions for 2 to 3 minutes. Add celery, carrots, sage, basil, beans, water and salt. Cover, bring to a boil and simmer for 15 to 20 minutes. Add black pepper and spinach. Simmer 2 minutes.

Tips & tricks:
For a smoother soup, or if your kids don't like beans, puree soup in a blender before adding pepper & spinach.

How Kids Can Help:
Kids can dump ingredients into the soup. Kids can tear spinach.

1 comment:

Jen38 said...

I bet this is fabulous! The cooler weather totally puts me in the mood for soup.

Keep them coming!