Recipe #3632
Greens and Beans Soup
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 45 min |
8 to 10
servings
servings
Wine & food pairing
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Recipe ingredients
- 2 Tbsp. (30 mL) butter *
- 2 cups (500 mL) chopped leeks
- 2 garlic cloves, chopped
- 1 fennel bulb, chopped
- 1 cup (250 mL) sliced carrots
- 2 cups (500 mL) chicken broth *
- Salt and pepper to taste
- 1 19-oz (540 mL) can white kidney beans, drained*
- 2 cups (500 mL) milk
- 1 6-oz (171 g) bag spinach, trimmed and chopped
Preparation
Heat butter in a pot and cook leeks and garlic 2 minutes.
Add fennel, carrots and chicken broth. Season. Bring to a boil, cover and let simmer until vegetables are soft, about 15 minutes.
Stir in beans and milk. Pour into blender and liquefy. Return to pot and heat through.
Add spinach and continue cooking 3-4 minutes. Adjust seasoning.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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