Creamy White Bean Soup with Spinach, Shrimp ( or turkey, beef, lamb ...)

Creamy White Bean Soup with Spinach, Shrimp 

( or turkey, beef, lamb ...)

Soup with ground turkey option.

Ingredients: 

1/4 cup olive oil 

5 cloves garlic, minced, grated or pressed 

1 large white onion, chopped 

45 ounces (3 or 4 cans) white beans, drained and rinsed (see Recipe Notes) 

4 cups (1 can) chicken or vegetable broth  

5 ounces (1 bag) baby spinach 

1 lemon juiced 

Salt and pepper to taste. 

Added protein: 

1.5 cups cooked shrimp detailed, if jumbo chut in 2 or 3 pieces. 

1 lb seared ground Turkey, Beef, Lamb … 

1 tsp Italian seasoning (Used when browning the meat or cooking the shrimp. 

Recipe Notes: 

For some heat, add crushed red pepper flakes or ground cayenne. 

You could use great northern beans, navy beans, or White kidney (aka cannellini, and or chick peas. 

If you don't have an immersion blender, puree half the soup in a regular blender. Be careful when putting hot liquids into the blender! 

If you want this soup as vegan, you could use vegetable broth. 

You could use kale or your favourite greens instead of spinach. 

If you want substitute minced or ground turkey for the shrimp (I do it this way because of a friend's allergies). You could also substitute any other ground meat. It is great for Fridays during Lent with the shrimp or without any extra protein. 

 

Store the soup in an airtight container in the fridge. Reheat over low in a saucepot on the stove or in the microwave for single servings for larger servings reheat in slow cooker. 

The longer you blend the half the more even the green colour will be. Optionally you can remove half of the beans and broth and then add spinach, blend half and then add it back. 

Most photo's below have 1 can of each of the 4 types of beans listed. 

Directions: 

 1. Heat the olive oil in a Dutch oven or soup pot. Add the chopped white onion and sauté until it begins to brown. 

 2. Add the garlic and cook, stirring, for 30-60 seconds. 

 3. Add the beans. Season with black pepper and salt, to taste. Cook, stirring, about 1 minute. 

 4. Add the broth and bring to a simmer. 

 5. Simmer until beans are almost fully cooked to desired firmness 

 6. Add the spinach and cook, stirring, until wilted. 

 7. Remove half of the soup from the pot. 

 8. Use an immersion blender to blend the soup in the pot. 

 9. If you do not have an immersion blender blend the half removed. 

10. Put the reserved half of the soup back into the pot. 

11. Add the cooked shrimp, or turkey. 

12. Add the lemon juice. 

13. Taste and add more salt, black pepper or lemon juice, if needed. 

14. Serve hot.

Original Recipe

A little too much blending.

4 Bean mix.

Variation of original recipe found here.  

You can see all the recipes I have created and collected here on OneNote.