Name: Spinach and White Bean Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 5
Ingredients: 6 slices of bacon; 1 onion; 2 celery stalks; 4 garlic cloves; 1/4 cup white wine; 4 cups white cannellini beans; 5 cups chicken broth; 1 bay leaf; 1 stick dried rosemary; 1 tbsp dried oregano; 1 tsp red chili flakes; 1 tsp lemon zest; 2 tsp salt; 1 tsp black pepper; 3 cup baby spinach; fresh, shaved parmesan

This spinach and white bean soup is a delicious and healthy one pot meal that is perfect for those cozy winter days at home.

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When you are spending most of your days working in the cold snow and then spending your evenings feeding the wood stove, so many things come into your mind but one of the words that sticks is cozy.

Cozy and comfortable are two feelings that are settling in as we wait for this Winter to end so that we can get back to some other projects like the garden, building a new chicken coop and preserving more food that ever before.

Delicious and healthy comfort meals are what I’ve been cooking up lately and this amazing white bean and spinach soup is one of them.

What beans to use for white bean soup

There are many white beans out there on the grocery store shelves so it is important to pick the right ones when making a white bean soup.

Great Northern beans, pea beans, cannellini, white kidney beans… It could get a little confusing.

The best type of white bean for soups is the cannellini beans, which are also called white kidney beans!

You can use them dried or canned for this recipe. If you are using dried beans, just soak them overnight in water before moving on with the recipe.

What you will need to make spinach and white bean soup

Bacon

Onion

Celery

Garlic

White Wine

Cannellini Beans

Broth

Bay leaves

Rosemary

Oregano

Red Pepper Flakes

Lemon Zest

Baby Spinach

Salt

Pepper

Parmesan, for serving

How to make spinach and white bean soup

Start off by heating a cast iron enamel coated dutch oven over high heat and then add in your bacon. Let the bacon get cripsy on both sides.

While the bacon is browning, chop the onions, celery and finely grate the garlic. Remove the bacon from the dutch oven and set aside. Use a wooden spoon to scrape up any brown bits that are stuck to the bottom of the dutch oven but leave them in there.

Add in the vegetables and cook them until they are soft. Chop the bacon into small pieces and add the bacon back into the dutch oven.

Then, add in the white wine. Reduce the heat and simmer until the wine has reduced halfway.

When the wine has finished reducing, add in the beans, chicken broth, herbs and spices. Grate the rind of a fresh lemon to add some lemon zest into the soup.

Cover the dutch oven and allow the soup to simmer on low heat for 30 minutes.

Remove the bay leaf and rosemary stick. Next, add in the baby spinach and stir until the spinach is wilted within the soup.

Serve the soup with some freshly shaved parmesan and a loaf of delicious crusty sourdough bread.

Yield: 5 servings