This is the start of a SimplyCooking® feature on Simple Spring Soups. This White Bean and Leafy Greens Soup was inspired by one I tasted on a blistering hot summer day two summers ago at the Everyday People Cafe in Douglas, Michigan. A soup they served that steamy night was a surprising but most pleasing start to a high summer meal and I realized well-made simple soups have a place in every season. This prompted a pursuit of creating simpler scratch soup recipes; ones that can realistically be made with just basic ingredients from the SimplyCooking® Pantry and, in a matter of minutes, make a meal. One of the results was this delicately seasoned broth with a few finely chopped vegetables, white beans and a smattering of greens -White Bean and Leafy Greens Soup.
My teenage daughter claims this soup makes her feel good. I can't disagree. "Soup is good food" goes the old advertising slogan.
white bean and leafy greens soup
5 carrots, peeled and finely chopped
5 stalks celery, finely chopped
1/2 cup finely chopped onion
3 Tbsp. butter
1 tsp. dried oregano
Freshly ground black pepper
4 cups vegetable broth
2 15 oz. cans white beans, drained and rinsed
1 cup fresh spinach
In a large saucepan sauté carrots, celery and onion in butter, 5 - 8 minutes, until soft. Add dried oregano and a few grinds of pepper. Stir and cook 1 minute. Add the vegetable broth and beans. Bring to a boil. Reduce heat and simmer 5 minutes. Add spinach and allow it to wilt slightly. Serve.