JENNY EDEN COACHING

White Bean, Spinach & Leek Soup

 

 

Recipe by: Arlene Jacobs

Serves 4

Ingredients:

 

2 large leeks, thinly sliced – white parts only

2 tbsps. butter or vegetable oil

Salt & black pepper, to taste

1 parmesan rind, or ¼ cup grated parmesan

1/2 tsp. dried oregano

1-1/2 cups white beans, cooked (can be canned)

4 cups raw spinach

6 drops hot sauce

 

Method:

 

  1. Sweat the leeks in the butter or oil for about 8 minutes until softened, but not browned. Once the leeks begin to soften, season with salt & pepper.
  2. Add 1 quart cold water, raise the heat and bring to a boil. Lower heat, add oregano and parmesan, re-season as necessary and simmer for about 30 minutes.
  3. Add the white beans, spinach and hot sauce and continue to cook, stirring occasionally for about 10 minutes more, until flavor is fully developed. Check seasonings.

 

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