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Oh, the joy of Autumn soups! Here is another lovely offering from Heather Harden! - Editors.
Navy Bean and Spinach Soup
3 cans navy beans with liquid (15 oz)
1 can navy beans- drained (15 oz)
1 tablespoon fresh lemon juice
3 oz. proscitutto, sliced
½ cup onions, diced
¼ cup carrot, diced
¼ cup celery, diced
2 teaspoons garlic, minced
½ cup dry white wine *
2 cups chicken broth
6 cups baby spinach (½ lb)
4 tablespoons olive oil
Salt & Tabasco sauce to taste
Garnish: Shredded Parmesan cheese and lemon zest
Puree 3 cans of beans and their liquid with the lemon juice in a food processor until smooth; set aside. Sauté proscuitto in 2 tablespoons of olive oil in a large pot over medium heat until crisp. Drain on a paper towel lined plate and set aside.
Add onion, celery, carrot, thyme and garlic to the pot and sauté until vegetables are soft, about 5 minutes. Stir in a can of drained whole beans, sauté 2 minutes, then deglaze the pan with wine and simmer until nearly evaporated. Stir pureed beans and broth into vegetables and simmer about 15 minutes.
Sauté spinach in 2 tablespoons of olive oil in a large skillet over medium-high heat until wilted, 2 minutes. Stir greens into soup, then season with salt & Tabasco sauce.
Garnish with shredded Parmesan cheese, crisped proscuitto and lemon zest.
* Substitute 1 Tablespoon flavored vinegar or balsamic vinegar in ½ cup broth
Makes 9 cups
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