Creamy Cannellini Spinach Soup

By flour_arrangements

Based on Donna Klein's Greek-Style Spinach, White Bean, and Feta Soup.

Ingredients

• 1 quart chicken stock
• 3/4 cups water
• 1/2 cup chopped leeks
• 1/4 cup chopped sweet onion
• 1/4 cup bell pepper
• 2/3 cup cooked cannellini beans
• 1 large chicken breast
• 1/2 tsp poultry seasoning
• 1/3 tsp garlic salt
• pepper
• 1/4 tsp thyme
• 1/4 tsp oregano
• 2 bay leaves
• 2 garlic cloves
• 2 tbsp heavy cream
• 2 1/2 tsp finely grated parmesan cheese
• 3 1/2 tsp potato starch
• 3 cups raw baby spinach
• 1/2 cup tomato
• *add an extra tbsp of heavy cream and extra tsp of potato starch to make it even creamier!

Details

Servings 4

Preparation

Step 1

Cook cannellini beans in water and salt (about 3-4 cups water and 1 tsp sea salt) then strain and set aside.

In a large pot, add chicken stock, chopped leeks, chopped bell pepper, poultry seasoning, garlic salt, pepper, thyme, oregano, bay leaves, and garlic cloves. Bring to a low boil on medium/low, then add in cubed chicken breast.

When chicken is done cooking, add in the potato starch (to thicken it), parmesan cheese and heavy cream. Cook for about 5 minutes.

Now add in the baby spinach (cook until spinach is soft and wilted). Add beans and cook on low for 5 more minutes. Lastly, add chopped tomatoes and cover but turn off flame.


*add an extra tbsp of heavy cream and parmesan to make it creamer (note that it will thicken as it cools).