Tuesday, November 9, 2010

White Bean and Spinach Soup

Our suburban town's farmer's market only closed for the season a little while ago. One of my favorite purchases there occurred when, for only $3, I received a full shopping bag of absolutely gorgeous fresh spinach, and learned that fall is actually the best season for this leafy green. After giving half to a friend, I started thinking about how to use the rest. This new recipe has spinach as a central ingredient, but with plenty more flavors in the mix.

White Bean and Spinach Soup
Makes 3-4 servings

1/2 pound cooked ground sausage
1-2 tablespoons olive oil
3 large cloves of garlic, minced
1/2 red onion, diced
2 cans Great Northern beans
1/4 cup sherry
1 teaspoon fresh ground pepper
1 teaspoon coarse salt
2 cups fresh spinach leaves, cut in 1/2-inch ribbons
1 can white beans, drained and rinsed
honey to taste

Puree 2 cans of white beans in food processor. Saute onion and garlic in oil and a large soup pot, over medium heat. Add bean puree, onion, garlic, sausage, sherry, salt and pepper. Bring to a boil, and reduce to simmer for 15 minutes.
Add third can of beans, spinach, and 1-2 teaspoons honey, stirring thoroughly. Simmer 15 additional minutes. Adjust salt, pepper, and honey, to taste. Serve with light rye or sourdough bread, and a crisp green salad.

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