Cannellini Beans and Spinach Soup

By: Esther Vasa

Soaked Cannellini Beans – 2 cups
Fresh Spinach - 2 cups
Onion - 1 diced
Tomatoes – 2 diced
Organic Garlic – 4 cloves crushed
Chili powder – 1/4th tsp
Turmeric – 1/8th tsp
Cumin powder – 1/4th tsp
Extra Virgin Olive oil – 2 tbsp
Salt – ½ tsp or per your taste

Spinach is packed with a wide range of vitamins and omega-3 fatty acids. When lightly steamed or fresh this is rich in antioxidants. Cannellini beans are packed with protein, fiber, iron, magnesium and folate along with other key nutrients. Now add these two together to make a wonderful soup for your whole family to enjoy the rich goodness to your bodies.

In a steel pan, put a tablespoon of oil and let it sit for a minute until it is warm. Put the onions and let them sweat. Add the crushed garlic and let it stay for a minute. Now add the tomatoes and let them cook for about 2 minutes. When this cold enough blend it in a blender and set it aside.

In the pressure cooker, put the other tablespoon of oil and after heating up add the cannellini beans. Stir this for about two minutes. At this time put the blended mixture on this and close the pressure cooker lid. Allow this to cook until steam is released for at least six times. Then, let it simmer for another five minutes. When the lid can be removed, remove it. Add the spinach and the remaining ingredients and let this cook for a few more minutes. Your soup should be all done by now. Transfer the soup into a serving bowl. Serve this soup with brown rice cooked with green peas or plain brown rice.

Preparation Time: ½ hour

Serves: 4

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