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White Bean Soup w/ Spinach & Tomatoes
Another healthy, lowfat recipe straight to you from Russell and Connie

2 C. dried cannellini, great northern, baby limas, soaked overnight
2 Tbsp. Olive Oil
1 med. onion, finely chopped
2 cloves garlic, minced
2 med. tomatoes, very ripe, peeled, seeded and finely chopped
4 C. chicken or veggie stock
1 large bunch spinach, torn into bite-size pieces
1 tsp. salt
1/4 tsp. pepper
1 tsp. balsamic vinegar
1/4 C. Parmesan

In a Dutch oven heat oil, add onion and saute until softened, not brown.
Add garlic, saute 1 minute, add tomatoes, stock, beans. Simmer, covered
until tender, an hour and a half or so, depending on the age of the beans.
Add spinach, cover and cook 3 minutes or till slightly wilted.
Add salt, pepper, vinegar. Season to taste. Top with parmesan