Bountiful Bean Soup

Bountiful Bean Soup

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: 8

This hearty dish is easy to prepare and can be served as a filling main course or a starter course (reduce serving size).


  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary
  • 5 cups vegetable broth
  • 2, 15-ounce cans kidney beans, rinsed, drained
  • 2, 15-ounce cans garbanzo beans, rinsed, drained
  • 1, 6-ounce package baby spinach leaves
  • 1 tablespoon finely chopped fresh parsley
  • Grated Parmesan cheese


  1. Heat olive oil in large pot over medium-high heat.
  2. Add onions and garlic and saute until onions are golden, about 15 minutes.
  3. Add rosemary and stir 1 minute. Add all broth and beans and bring soup to a boil.
  4. Reduce heat to medium-low and simmer for 10 minutes.
  5. Working in batches, carefully transfer soup to a blender and puree.
  6. Return soup to pot. Stir in spinach and sage and cook, stirring, until spinach wilts.
  7. Season with salt and pepper. Ladle soup into bowls and serve sprinkled with Parmesan cheese.


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