Savory Bean and Spinach Soup


While taking advantage of some free time, I sat back and read a magazine. This happened to be the April issue of Fitness magazine. In the very back, I spotted a recipe that looked beautiful. Those magazine photos make food look so good, don’t they? Well, I spotted this, realized I had it all in my kitchen already (and more) and jumped up to make dinner. Success…we had it for dinner, breakfast for two days and even gave some to a friend for dinner. It sounds like a lot, but with brown rice and beans, it’s filling and wonderful with a salad on the side.

Even though the recipe didn’t have cabbage or yellow squash in it, I had those left in the fridge…so in they went. It was great since the cabbage gave it a little crunch and the squash gave the soup a pretty yellow. Try it and add whatever you have in the fridge. I’m sure you’ve got most of it in the kitchen already.

Savory Bean and Spinach Soup
1 medium onion, diced
2 garlic cloves, chopped
1.5 cups chopped cabbage
1 yellow squash, chopped
1 package (about 2.5 cups) Trader Joe’s frozen pre-cooked brown rice (or 1/2 cup uncooked rice)
1 15 oz. can crushed tomatoes
1 15 oz. can great northern beans, drained and rinsed (or any white bean really)
1 tsp dried basil
1 tsp dried parsley
salt and pepper
2 cups frozen spinach (or about 8 cups fresh spinach)
4 cups vegetable broth
Parmesan or Romano for garnish

This is all made in one pot, adding as you go.
1. Saute onion and garlic in large soup pot with 1-2 TBS of olive oil.
2. When onions are translucent, add cabbage, a pinch of salt and cook for another 5 minutes till cabbage is getting translucent.
3. Add chopped squash and saute another few minutes.
4. Add basil, parsley, a little more salt and pepper.
5. Add rice and mix well. If you’re using the frozen rice, it will reduce the heat so mix well and cover for a few minutes to bring the heat back up. If you’re using uncooked rice, just add it in and mix.
6. Add tomatoes, beans and spinach. Mix well and cover for a few moments to bring up the heat with frozen spinach and wilt fresh spinach.
7. Finally, add broth and enough water to cover by about 1 inch. If you’re using frozen or cooked rice, just simmer until everything is hot and blended–about 15 to 20 minutes. If you’re using uncooked rice, you’ll need to add more water and give it at least 40 minutes to an hour of simmering to cook the rice.

Serve with a garnish of shredded Romano or Parmesan cheese.
Enjoy!

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Filed under beans, cabbage, gluten free, rice, soup, squash

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