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Camellia Brand
a dutch oven full of White Bean and Spinach Soup

White Bean & Spinach Soup

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Ingredients:

  • 2 tablespoons olive oil
  • 2 onions, chopped (about 3 cups)
  • 3-4 stalks celery, chopped (about 1 cup)
  • 5 cloves garlic, chopped
  • 4 cups vegetable broth
  • 4 cups water
  • 1 pound Camellia Brand Great Northern Beans
  • 3 sprigs fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon red pepper flakes
  • 8 ounces baby spinach, chopped
  • 1/4 cup lemon juice
  • 1 teaspoon salt
Yield:
8
Serving Size:
1 cup

Directions:

  1. Rinse and sort beans.
  2. Heat olive oil in a large Dutch oven over medium high heat. Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more.
  3. Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil.
  4. Reduce heat, cover, and simmer for 2 hours, or until beans are tender.
  5. Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.

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Ingredients used in this Recipe

garlic celery great northern beans lemon juice onion thyme olive oil vegetable broth rosemary spinach