On a cold, snowy day...there is nothing more delightful than a warm bowl of homemade soup.
I saw Rachael Ray make a chickpea soup the other day on the Food Network. With a quart of homemade chicken stop in the fridge...it seemed like a perfect match. Except, I don't really like chickpeas. I know, crazy huh? I like them in hummus, but on there own, not so much.
But I do LOVE Northern White Beans. Seemed like an easy compromise. I tweaked Rachael's recipe a little to accommodate my tastebuds.
Here is my version:
Potato, White Bean and Spinach Soup
Ingredients
2 tbl olive oil
2 large Idaho potatoes, peeled and chopped
Salt and pepper
2 cloves garlic, chopped
1 medium onion, chopped
Two 15.8-ounce can Northern White Beans (drained and rinsed)
1 quart chicken stock
1 cup water1/2 cup small type pasta
1/2 package chopped frozen spinach, defrosted and drained
Grated Parmesan cheese (to taste)
Add olive oil to a stock pot. Add the potatoes and let them cook for 2-3 minutes. Add the onions, garlic, salt and pepper. Stir well. Cover and cook for an additional 3-5 minutes so the vegetables have a chance to sweat down. Add stock, water and beans. Stir and bring to a light boil. Reduce heat and cook until potatoes are tender. Add pasta and spinach (breaking up the spinach as you add it to the soup). Heat throughly and serve with a generous heap of parmesan cheese.
Enjoy.
