It's Soup-er! White Bean and Spinach Soup

It's quick. It's easy. It's cozy. And most importantly, it's delicious! 

The soup is filling even for the carnivores. It's perfect for vegetarians and can be made vegan by swapping the cream for plant-based alternatives. One of the other things I like about this recipe is what I refer to as a "springboard" recipe, as you can add or swap out ingredients to make it your own.

As the next go-around, I am considering adding chopped or shredded carrots. It's a flexible recipe; if you only have two cans of white Northerns in your pantry, it'll work. And when I say this soup is easy, the toughest thing you will do is chop the onion. 

Ingredients

2 TBSP olive oil

1 small yellow or white onion, chopped

3 cloves of garlic (or jarlic or powder equivilent)
3 cups of baby spinach (raw) or a bag of spinach will often equal 3 cups
1 1/2 tsp salt
1/4 tsp crushed red pepper flakes (optional or per taste)
30-45 ounces (2-3 cans) Northern White beans, drained (or equivalent of cooked white beans from dried)  
4 cups vegetable broth (or chicken broth if not making the soup vegetarian)

1 cup of cream  (whipping cream)

1/4 cup of fresh basil (or 1 generous TBSP of dried basil)

In a large soup pot, add oil and heat to medium-high. Chop onions and garlic. Cook the onions and garlic until the onions are translucent, about 3-4 minutes. 

Add baby spinach. Check through the spinach as you add it to the pot, removing any long or large stems - this is optional. Add salt and red pepper flakes. Sauté for another 3-4 minutes or until spinach has wilted and is tender.

Add broth, beans, basil, and allow them to heat well. Lower the heat and add cream. Simmer well for 20 to 30 minutes until the soup is warm.

How can anything be bad when it starts with onions and ends with cream? 

Serve with your choice of biscuits, cornbread, or good ol' Saltines.