This Northern Bean Tomato Soup with Spinach is so good for you, as well as delicious! There is nothing better than a bowl of hearty soup on a chilly day or any day for that matter. It's easy, too! Beans are so healthy and nutritious, fat free, cholesterol free, Kosher, high in fiber and protein. Just a few simple ingredients and the addition of baby spinach adds another layer of nutrition. This soup is so yummy and it made enough to eat right away for lunch and enough to freeze for another brisk fall day. Expressed Your Love Through Food!
INGREDIENTS
1 16 oz Bag of Great Northern Beans
1 Large Onion chopped
4 tablespoons Olive Oil
4 Cloves Garlic sliced
2 tablespoons Tomato Paste
Optional 1 tablespoon of Anchovy paste
4 cups Chicken or Vegetable Stock
6 cups of water
1 Can 28 oz San Marzano Peeled Tomatoes (tomatoes crushed by hand or blender)
2 Bay leaves
Pinch of Red Pepper (Optional)
1 teaspoon Pink Himalaya Salt
1 6oz bag of fresh Baby Spinach
Fresh Ground Pepper to taste
Freshly Grated Parmesan Cheese for serving
INSTRUCTIONS
Rinse dried beans in water.
Do not soak the beans prior to cooking.
Melt oil on medium heat in a thick-bottomed pot or dutch oven. Add the onions and stir to coat, cook the onions until just soft. Add garlic and tomato paste and cook for a minute until the garlic is fragrant. If using anchovy paste add to pot and sauté.
Add beans and sauté for another minute or two.
Add salt, pepper, red pepper, crushed tomatoes, stock and 3 cups of water and bay leaves.
Increase the heat to medium high and bring soup to a simmer (do not boil).
Reduce heat to low allow the soup to simmer.
Add remaining water and cook for 2-3 hours or until the beans are tender.
Remove and discard the bay leaves.
Once beans are tender, turn off heat and stir in baby spinach. Adding at the last minute retains the freshness of the spinach.
Taste and adjust salt and pepper to your liking.
Ladle into warm soup bowls and sprinkle with fresh grated parmesan cheese. Express Your Love Through Food!!! ENJOY!
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