Creamy Two-Bean Soup with Spinach, Rosemary, and Thyme

Posted on 24 January 2013

They allege that procrastination and perfectionism are positively correlated.

They certainly are in my case. Which is why I have been sitting on this post for well over a week. That and the fact that I am sick…yet again.

It started with a case of the sniffles on Sunday. Then, coupled with a terrible night of very little sleep and dehydration, it may have progressed (yet again) into a sinus infection. I’m in deep, deep denial.

Oh, wouldn’t it have been lovely if I had made this soup this week? Then I could have survived on it all week, rather than being forced to survive on leftovers and takeout. I suppose it doesn’t matter since I didn’t have much of an appetite anyway.

This soup tastes devilishly fattening due to the mad thickening power of pureed beans. Plus, it was an excuse to break out the immersion blender, (arguably) my favorite appliance ever. It is a crack choice for a weeknight meal since it took me — start to finish — about an hour. That timeframe includes an awful lot of chopping. If you have the choice, don’t skimp on the fresh herbs since they are the second-best part of the dish.

Easy and peasy.

Creamy Two-Bean Soup with Spinach, Rosemary, and Thyme

Yield: 6 servings

Ingredients

2 tablespoons olive oil

3 cups chopped shallots

6 garlic cloves, minced

1/2 tablespoon chopped fresh rosemary

1/2 tablespoon chopped fresh thyme

5 cups low-salt chicken broth

2 15- to 16-ounce cans white beans, drained and rinsed

2 15- to 16-ounce cans garbanzo beans (chickpeas), drained and rinsed

1 6-ounce package baby spinach leaves

Salt and pepper to taste

Instructions

Heat olive oil in large pot over medium heat. Add onions and garlic and sauté until onions are golden, about 10 minutes. Add rosemary and thyme; stir 1 minute. Add broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.

Using an immersion blender, puree soup until smooth. Stir in spinach until it wilts, about 1 minute. Season soup to taste with salt and pepper.

https://www.allfourburners.com/2013/01/24/creamy-two-bean-soup-with-spinach-rosemary-and-thyme/

Adapted from Bon Appetit

Category: Recipes, Soups/Stews/Chilis
Tags: beans, rosemary, soup, spinach, thyme

5 responses to Creamy Two-Bean Soup with Spinach, Rosemary, and Thyme

Menu Plan Monday #31 | Pa-BLAM! says:

January 28, 2013 at 9:36 AM

[…] Creamy Two Bean Soup (Made with Vegetable Stock to Keep It Meatless) […]

Christine says:

October 28, 2013 at 9:43 AM

Is that parmesan on the top of the soup in the picture. You don’t include it in the recipe?

allfourburners says:

October 28, 2013 at 10:26 AM

Christine, yes, it’s shaved parmesan cheese. You can top the soup (or not) however you would like.

22 Heart Healthy Recipes - It Happens in a Blink says:

February 20, 2014 at 5:01 AM

[…] Creamy Two Bean Soup from All Four […]

Frugal Family Dinners - Beans - Simply Vicki says:

March 20, 2015 at 7:31 PM

[…] Creamy Two-Bean Soup with Spinach, Rosemary, and Thyme […]

All Four Burners