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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
A really hearty soup for a chilly winter night.
1 pound white beans (1 bag Great Northern)
1 medium onion, diced
1 medium carrot, diced
1/4 cup Gefen Olive Oil
1 medium potato, cubed
3 cloves garlic
salt, to taste
pepper, to taste
1 bay leaf
5 ounces frozen spinach
Soak beans overnight or place in covered pot of boiling water, removed from heat.
Cook beans in 6- to 8-quart pot, with water to cover, for 1 hour.
In medium saucepan, sauté onions and carrots in oil until soft. Add to pot of beans. Add potato, garlic, salt, pepper, and bay leaf.
Cook another 30 to 45 minutes or until beans are soft. Remove bay leaf.
Puree one-half to three-fourths of soup, and then remix with remainder of soup. Add spinach and mix gently.
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This soup is insanely delicious!!!
I did 2 carrots, 2 onions and 1 potato. I was thinking to skip the bay leaf but I’m happy I did follow the recipe because it gives a slight taste which adds so much.
Thank you!
Tuscan bean soup How long do beans have to be in pot with boiling water before cooking?
I would soak the beans overnight so they soften and then boil them for an hour.
SOOO good! I used GP’s tweaks of canned beans and increased carrot. Then I added 3 frozen basil cubes which took it to the next level!!
Also just used garlic cubes to make it easier.
Great soup , but it got even better with a few tweaks . Firstly, since I short on time, I used canned beans ( 3 cans of great northern beans). I also added celery and incereased the onions to 2, the carrots to 3 and the potato to 3 as well. I partially blended the soup directly in the pot. The taste was lbland even after I increased the salt and pepper so i added dried parsley, oregano and thyme and a splash of lemon juice. Delicious!