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Greens and Beans Soup https://www.metro.ca/userfiles/image/recipes/soupe-haricots-verdure-3632.jpg PT20M PT25M PT45M
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.
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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 19 oz (540 g) white kidney beans, drained 2 cups (500 mL) milk 6 oz (171 g) Spinach, trimmed and chopped
Greens and Beans Soup

Greens and Beans Soup

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  • Gluten-free
8
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
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  • 2 cups
    (500 mL)
    chopped leeks
  • 2
    garlic cloves, chopped
  • 1
    fennel bulb, chopped
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  • 1 cup
    (250 mL)
    sliced carrots
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  • 2 cups
    (500 mL)
    chicken broth
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  • Salt and pepper to taste
  • 19 oz
    (540 g)
    white kidney beans, drained
  • 2 cups
    (500 mL)
    milk
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  • 6 oz
    (171 g)
    Spinach, trimmed and chopped
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Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

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