One of my favorite things to do on the weekends is make a big pot of soup. I usually refer to them as “detox soups” because when I make soup it’s usually full of good clean veggies and beans. That’s just the way I like my soup, no fuss, just good, wholesome stuff…and the best part? It lasts for days.
What makes this Spinach and White Bean Soup a little extra special are the toppings when you serve it….freshly grated nutmeg and Parmesan cheese. I could not eat this soup without either and I don’t recommend you do as well. The nutmeg seriously puts this soup over the top; it complements the spinach and Parmesan perfectly.
I am pretty sure a pot of this soup will be simmering away on my stove in the very near future.
White Bean and Spinach Soup
Inspired and adapted from The New Enchanted Broccoli Forest by Mollie Katzen
2 tablespoons olive oil
2 onions, chopped
1 bay leaf
3 stalks celery, minced
2 tsp salt (or more to taste)
6 cups of water
2 cans cannellini beans, rinsed and drained
6 cloves garlic, minced
1 bag fresh spinach
fresh ground black pepper
toppings: freshly grated nutmeg and lots of parmesan (or asiago) cheese
In a large pot, heat oil and add onion, garlic, bay leaf, celery and salt. Cook over low heat for about 10 minutes, then add water. Cover and bring to a boil. Lower heat to a simmer and cook for about 20 minutes until the vegetables are tender.
Add beans and spinach to broth (if all spinach doesn’t fit, just add in a little at a time until it wilts down). Add salt and black pepper to taste. Serve hot with freshly grated nutmeg and parmesan or asiago cheese.
Have you tried Babble’s Best Chicken Dumplings Soup recipe?