When I saw the fresh spinach in my CSA box this week, I knew that a soup was in my near future. I already had a lot of baby spinach in the house to use for smoothies, so I wanted something different this time.
This soup was awesome in it’s simplicity. Less than 20 minutes from start to finish and dinner was served!
My kids all ate this, my pickiest eater even requested seconds. The broth was flavorful and seasoned just right. This is a new favorite and I’m kind of sad there isn’t any of it left for my lunch tomorrow.
I also used some to make Spinach with Lemon and Pine Nuts.
Italian White Bean, Spinach and Beef Soup
- 1 lb ground beef
- 1/2 large yellow onion diced into 1/2" pieces
- 4 large garlic cloves minced
- 4 cups chicken stock
- Crushed sea salt or kosher salt
- freshly ground black pepper
- 1/2 teaspoon dried crushed rosemary
- 1/2 teaspoon dried thyme
- 1 1/2 cups cooked white cannellini or great northern beans or 1 can of beans
- 10 ounces fresh spinach washed and stems removed, but save the the stems for smoothies
- Pecorino Romano cheese finely grated for topping
- In a medium size stock pot, over medium heat, brown the beef for about five minutes. Season with salt and pepper as it cooks. Drain excess grease and return to the stove. Add the onions and the garlic and continue cooking until the onions are soft.
- Add the chicken stock, beans, thyme and rosemary. Bring to a boil. Reduce the heat and simmer for about 5 minutes. While this is simmering, roughly tear or chop the spinach into 1-2" pieces. Add the spinach to the pot and simmer for a minute or two, until the spinach is wilted. Adjust seasonings to taste. Enjoy!