Spinach Soup – Eat Your Greens

After a spell of overindulgence, there’s nothing our bodies crave more than vegetables and especially green ones.   In all shapes and forms, greens are good for us and the greener, the better.

Today’s column runs with a recipe for Spinach Soup and it’s variations.  The soup is a brilliant emerald-green and scrumptious and warm all at the same time.  My favorite variation is the Spinach with Cannellini Beans and Chicken.  It’s one where you could use leftover chicken and add it at the very end or sauté a chicken breast or two along with making the rest of the soup.

Spinach, Cannelli Beans and Chicken Soup
This soup is a gorgeous, bright green, and should be served immediately. If you would like to make it ahead, prepare everything, up to adding the spinach. When you are ready to serve, heat the soup to a simmer and purée with spinach in the blender as per the directions.

1 tablespoon extra virgin olive oil
1 1/2 cups diced onions; about 1 medium onion
1 1/2 cups diced celery; about 2 stalks
1 cup peeled and diced parsnips; about 2 parsnips
1/2 teaspoon kosher salt
Several grinds of fresh black pepper
1/2 cup white wine
4 cups vegetable or chicken stock
3 ounces spinach leaves, de-stemmed and well washed; about 3 cups lightly packed
1 tablespoon extra virgin olive oil
14 ounces chicken breast, cut into 1/2-inch pieces; about 2 chicken breast halves
1, 15-ounce can cannellini beans
Garnish with minced chives or a swirl of crème frâiche

In a medium stockpot, heat oil over medium-high heat. Add the vegetables, salt and pepper and sauté until they become soft and translucent, about 7 to 10 minutes. Add the wine and bring to a boil.  Add the stock and again bring to a boil.

Place the uncooked spinach leaves in the blender and pour the hot stock over the leaves.  Carefully purée in a blender.  Meanwhile, heat the second 1 tablespoon of olive oil to the stock pot over medium-high heat and add the chicken.  When the chicken is just cooked through, add the beans to heat and then the pureed stock back into the pot.  Mix well, turn off heat and serve immediately.

Serves 4 to 6

Annie
Eatin’ My Greens Too!