Farmhouse Bean Soup with Parsnips and Spinach
StrongerTogether.coop
We ♥ Local parsnips! This is an easy and nutritious dinner, full of protein and healthy fiber. Herbs give it a fresh take, even in the winter months.
Prep Time
10 minutes
Cook Time
35 minutes
Yield
6 Servings
Ingredients
2 tablespoons olive oil
1 onion, yellow (diced)
1 carrot (peeled and diced)
3 parsnip (peeled and diced)
3 cloves garlic (peeled and minced)
1 tomato, diced (15-ounce can)
4 cups stock, vegetable
4 rosemary, fresh (sprigs)
4 thyme, fresh (sprigs)
1 beans, great northern (15-ounce can, rinsed and drained)
1 beans, pinto (15-ounce can, rinsed and drained)
1 beans, kidney (15-ounce can, rinsed and drained)
5 cups spinach (chopped)
salt (to taste)
black pepper (to taste)
Instructions
In a large pot, heat the oil over medium-high heat. Add the onion, carrots, parsnips and garlic and sauté 5 to 7 minutes stirring occasionally. Add the tomatoes, stock and herbs and bring to a boil. Add the beans, reduce heat to simmer and cook 20 to 30 minutes until vegetables are tender. Stir in the spinach and season with salt and pepper to taste. Serve warm.
Notes
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.