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Navy Bean, Spinach and Potato Soup

A quick and hearty soup, perfect for weekday dinners


You'll Need

  • 2 Tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 6 red potatoes, cut to bite-size pieces
  • 1/4 tsp dried thyme
  • 2 Tbsp tomato paste
  • 2 c of water
  • 1 small bunch of fresh baby spinach. Rinse well and trim stems
  • 1 c cooked navy beans
  • salt and pepper to taste
 
Directions
  1. In a large skillet, heat oil over medium heat.
     
  2. Add onion and potatoes; cook until onion is lightly browned—about 10 minutes.
     
  3. Stir in thyme, tomato paste and 2 cups water; bring to simmer, cover and cook until potatoes are tender, about 8 minutes.
     
  4. Add spinach; cover, and cook until wilted, about 3 minutes. Add cooked beans; bring soup to simmer, stirring frequently. 
     
  5. Adjust salt and pepper to taste. 
     
  6. Serve immediately.

 

Cook dry beans, quick!

Step 1:

  • Rinse and sort the beans. 
  • Place rinsed beans in pot and fill with fresh water, aim for 1 inch of water above the beans.
Step 2:
  • Quick soak the beans—bring pot to a boil, turn off the heat and let the beans sit covered for an hour. 
Step 3: 
  • Drain water from the quick soak.
  • Cover with fresh water and bring the pot to a rolling boil.
  • Boil for 10 minutes, uncovered.
  • Skim off any scum and broken beans that rise to the top.
  • Turn heat down to low and simmer until they are done (about 45 minutes to an hour).
Use these freshly cooked beans just as you would use canned beans. 

 

Healthy swap

Generally, if a recipe calls for a standard 15-ounce can of beans, you can use 1½ to 2 cups of freshly cooked beans instead.  

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