Bean and Spinach Soup

  • 155 mins
  • 11 ingredients


  • 1 cup dried white beans, navy, great northern or baby lima
  • 6 cups water
  • 4 garlic cloves, minced
  • 4 cups beef broth
  • kosher salt and black pepper to taste
  • 1/4 tsp rosemary, crushed
  • 1 tsp fresh thyme
  • 1/4 tsp white pepper
  • 1 tbs olive oil
  • juice of 1 lemon
  • 1/2 lb fresh spinach, stems removed and chopped
This is a hearty soup, perfect for a cool fall evening. It is fresh with beans, garlic, spinach and bright with lemon juice.

  • Place the beans in a large sauce pan with water and bring to a boil.
  • Turn off the heat, cover and let soak for 2 hours.
  • Return to the heat and bring to the boil again.
  • Lower the heat and simmer, partially covered for about a half hour.
  • Crush the garlic and mash it with salt until no large pieces remain. Add it to the sauce pan along with the beef broth,
  • Simmer partially covered until the beans are tender 30-45 minutes.
  • When the beans are tender, stir in the rosemary, thyme, olive oil and lemon juice.
  • When ready to serve add the spinach and stir to combine.
  • Serve with crusty bread.

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