Minnesota had a spike in temperature yesterday. Which is not the best soup eating weather, but none the less soup was what I was craving surprise surprise! I think soup is also good to make for impromptu luncheons that sprout up a few hours before people are coming over! Soups can be simple, and at the same time taste as if you spent hours making them. So who was this impromptu lunch with? Well my Pastors wife Melinda. She is the sweetest lady, I just love spending time with her. Melinda is making a quilt which my mom is offering advice on. So yesterday my mom and Melinda looked at quilts and discussed fabric while I cooked! Melinda is the one that taught me how to knit!! Luckily the soup I decided on yesterday only took about 30 minutes to come together, and left the kitchen smelling fantastic. And since the weather wasn't to chilly we got to enjoy soup and sandwiches on a sun drenched deck! Perfect!
I am noticing that Taste of Home has some fabulous light soups! This one was a broth based soup and featured fennel, white beans, spinach and tomatoes. I couldn't find fennel and opted for celery in its place. I also added fresh basil for some bright fresh flavor! I think there is nothing better then fresh basil, William Sonoma has the most fantastic Basil soap and hand cream... it is one of my favorites!
There I go off on a tangent about soap and hand cream when I should be talking about this soup!
Back to the soup!
White Bean Soup with Fennel or in my case White Bean Soup with Celery
Makes huge serving sizes!!
1 large Onion
1 Small Fennel Bulb-in my soup I replaced the fennel with celery
1 Tablespoon Olive Oil
1 can Diced Tomatoes Undrained
1 Can White Kidney Beans
5 Cups Low Sodium Chicken Broth
3 Cups Shredded Fresh Spinach
1-Teaspoon Dried Thyme
Pepper
I left the bay leaf out
I added-Lots of fresh basil, and garlic
First in your soup pot saute your celery and onion in olive oil till tender
Next add your tomatoes
your chicken broth, beans and spices.
Bring your soup to a boil, reduce heat, cover and simmer for about 30 minutes or until your celery/fennel is tender.
The lasts step is to add your shredded spinach and let the spinach cook down for 3-4 minutes, until wilted!
Serve with your favorite crusty bread, a sandwich, or favorite crackers!
Does anyone have big plans for their Saturday?
I am finally going to make some form of pumpkin bread or muffins I have not decided! Either way who can resist fresh out of the oven pumpkin bread? I know I can't!
Have a fabulous day and remember to live Happily Ever Healthy!
