Butter Bean & Spinach Soup
Looking for a better iron booster or a way to get in more fiber and folate? This soup delivers nutrients your body needs for better metabolism, deliciously. Spinach is rich in folate, beans and spinach are rich in iron, and parsley is extremely high in vitamin C, which enhances iron absorption! Beans are also a great source of plant protein. This recipe is featured in our programs like Blood Sugar Optimizer and is great to enjoy as part of BNP's CGM, Digestive Tune Up and B Vitamin Optimizer programs
Ingredients
Ingredients
- 6 oz. dried beans soaked in water overnight
- 4 cups chicken or vegetable stock or broth
- ¼ cup extra virgin olive oil (cold pressed, organic) divided
- 1 large onion chopped
- 5 sprigs fresh thyme leaves removed
- ½ lb. spinach ok to use frozen if defrosted and patted dry
- salt and pepper to taste
- 1 cup chopped fresh parsley or celery leaves
Instructions
Directions
- Drain beans and place in a large pot. Add stock or broth, bring to a simmer, and cook for about 40 minutes, or until tender.
- Meanwhile, in a sauté pan, heat 2 tablespoons of olive oil and sauté onion and thyme leaves until soft, about 6 minutes. When beans are tender, add onion mixture to the pot (if you like, add a little more water to get a looser soup).
- Bring to a simmer, then add spinach and stir. Check seasoning for salt and pepper and adjust to your taste. Serve in bowls, garnished with celery or parsley leaves and drizzled with remaining olive oil.
Notes
Recipe courtesy of Executive Chef and Co-Owner Hugo Matheson, The Kitchen, Boulder, CO
