Friday, September 19, 2008

Autumn Bean Soup

2 cups white kidney beans (cannellini)
1 cup kidney or red beans
1 cup chickpeas (garbanzos)
2-3 cups fresh spinach or escarole, washed, drained, and chopped OR 1 10oz package frozen spinach
4 cups chicken or vegetable broth
2 onions, chopped
2 cloves garlic, minced
1 tsp. each dried basil and oregano
1 T dried parsley
Pepper to taste
Parmesan cheese (optional)

Beans can be canned or cooked from dry.

Combine all ingredients and simmer until onions are soft, about 45 minutes. Garnish with optional parmesan cheese.

Serves 6

Recipe from FirstLine Therapy.

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