White Bean, Potato and Spinach Soup
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White Bean Potato and Spinach Soup

Course Main or Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -4
Author Tempie Hughes

Ingredients

  • 1 tbsp ghee or olive oil
  • 4 slices turkey bacon
  • 1 (15 oz) can of cannellini beans, rinsed and drained
  • 1 clove of garlic , minced
  • 1 tsp chopped fresh rosemary
  • 2 1/2 cups low-sodium chicken stock
  • 2 medium russet potatoes , peeled and diced into 1/2 inch cubes
  • 1/4 cup finely grated Grana Padano or Parmigiano-Reggiano cheese , plus more for garnish
  • 1 cup frozen spinach (adjust if you want more or less)
  • salt and pepper to taste

Instructions

  • In a soup pot, heat 1 tbsp. of oil over medium heat. Add the slices of bacon and cook until crisp, then transfer to a paper towel lined plate. When cool, crumble into small pieces.
  • Add the cannellini beans, garlic and rosemary. Toss with the oil and let cook for about a minute.
  • Pour in the chicken stock, add the potatoes and bacon and let cook until potatoes are tender, about 15 minutes.
  • Stir in the parmesan cheese, then add the frozen spinach and heat through. Season with salt and pepper to taste. Serve in bowls topped with additional grated parmesan cheese.