Ingredients

The following ingredients have 5 Servings
  • 1 cup dried great northern beans, sorted and rinsed
  • 6 cups water to cover beans
  • 8 cups water for soup
  • 4 cups lower-sodium chicken broth
  • 2 1/2 cups fresh baby spinach leaves*
  • 3 mini orange sweet peppers, sliced
  • 2 medium carrots, peeled and sliced
  • 1 small sweet onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 3 bay leaves
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon dried sage leaves
  • 1/2 teaspoon each salt and pepper

Instruction

  • In a large soup pot, combine the soaked beans with 8 cups water.
  • Bring to a boil, lower the heat and simmer covered for 2 to 2 1/2 hours or until beans are tender. Do Not Drain Water. Add to the cooked beans; chicken broth, 2 cups spinach leaves, sweet peppers, carrots, onion, garlic, celery, bay leaves, oregano, sage, salt and pepper. Simmer until veggies are tender. Discard bay leaves. Using a fork, slightly mash some of the the beans against side of pan. Before serving, divide remaining 1/2 cup baby spinach leaves between soup bowls. Ladle hot soup into bowls.