Rating: 3.47 stars
30 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1

Any white bean, such as great Northern or navy, can be used in this soup.

Everyday Food, March/April 2003, Everyday Food, March/April 2003

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Recipe Summary test

prep:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, heat oil over medium heat just until glistening. Add onion and rosemary, and cook until onion is soft and translucent, about 5 minutes.

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  • Add chicken stock, 2 cups of water, beans, and tomatoes; bring to a boil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat, and simmer, skimming occasionally, until the soup has thickened slightly, about 20 minutes.

  • Stir spinach into the soup, and cook just until it wilts, about 1 minute. Divide the chopped ham or lamb among four bowls, and ladle the hot soup on top.

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Reviews (2)

30 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/23/2018
My family, extended family included, has loved this simple to put together soup. I just looked it up again to make it tonight.
Rating: 3 stars
12/27/2017
This was good. I personally prefer smaller pieces of tomato and next time I'll dice it, but my husband enjoyed the rustic nature of the soup. It tasted good on a cold winter's evening. By mistake, instead of a cup of the tomatoes I used a whole 14 oz can. It tasted good anyway.