Spinach And Garbanzo Bean Soup Recipes

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SPINACH AND WHITE BEAN SOUP



Spinach and White Bean Soup image

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.

ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)



Espinacas con Garbanzos (Spinach with Garbanzo Beans) image

This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars.

Provided by Vanessa Moore

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
½ onion, diced
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (12 ounce) can garbanzo beans, drained
½ teaspoon cumin
½ teaspoon salt

Steps:

  • Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 26 g, Fat 4.9 g, Fiber 6.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 600.1 mg, Sugar 1.7 g

SPINACH AND GARBANZO BEAN SOUP



Spinach and Garbanzo Bean Soup image

Make and share this Spinach and Garbanzo Bean Soup recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 slices bacon, chopped
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1/8 teaspoon ground allspice
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can chicken broth
1 (15 ounce) can garbanzo beans, rinsed and drained
1 lb fresh spinach, washed and chopped
4 scallions, chopped
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook bacon, onion and garlic over medium heat, stirring occasionally, until bacon renders its fat and onion begins to brown, 5 minutes.
  • Add cumin and allspice, and cook, stirring, 1 minute.
  • Add tomatoes and chicken broth, cook 5 minutes.
  • Add garbanzo beans, spinach, scallions, worchestershire, and pepper. Bring to a boil.
  • Reduce heat to low, cover and cook, 30 minutes.

Nutrition Facts : Calories 250.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 5.4, Sodium 852.5, Carbohydrate 38.3, Fiber 9.4, Sugar 5.4, Protein 13.3

GARLIC, SPINACH, AND CHICKPEA SOUP



Garlic, Spinach, and Chickpea Soup image

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

  • Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  • Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
  • In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  • Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g

SPINACH BEAN SOUP



Spinach Bean Soup image

"This easy soup is so good, I had to send you the recipe to share it with as many people as possible," jots Melissa Griffin from Lansing, Michigan. Chock-full of pasta, beans and spinach, it makes a fresh-tasting and satisfying first course or a light meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
2 cups water
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups packed torn fresh spinach
1 can (16 ounces) navy beans, rinsed and drained
1-1/2 cups cooked small tube pasta or other small pasta
1/2 to 1 teaspoon hot pepper sauce
8 teaspoons shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 940mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP



Curried Potato, Spinach and Garbanzo Bean Soup image

Categories     Bean     Leafy Green     Potato     Sauté     Vegetarian     High Fiber     Spinach     Chickpea     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1 15 1/2-ounce can garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes
1 14 1/2-ounce can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves (about 1 1/2 ounces)

Steps:

  • Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP



Curried Potato, Spinach and Garbanzo Bean Soup image

Make and share this Curried Potato, Spinach and Garbanzo Bean Soup recipe from Food.com.

Provided by Pinay0618

Categories     Spinach

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 lb small red potato, cut into 1/2-inch cubes
1 (14 1/2 ounce) can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup packed baby spinach leaves (about 1 1/2 ounces)

Steps:

  • Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 624.7, Fat 28.6, SaturatedFat 12.9, Sodium 687, Carbohydrate 81.2, Fiber 14.4, Sugar 4.4, Protein 15.8

CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH



Creamy Bean Soup with Fresh Herbs and Spinach image

Provided by Cara Brunetti Hillyard

Categories     Soup/Stew     Bean     Leafy Green     Herb     Quick & Easy     Lunch     Parmesan     Rosemary     Spinach     Chickpea     Fall     Winter     Bon Appétit     Virginia     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 first-course servings

Number Of Ingredients 11

3 tablespoons olive oil
3 cups chopped onions (about 2 medium)
3 garlic cloves, minced
1 tablespoon chopped fresh rosemary
5 cups low-salt chicken broth
2 15- to 16-ounce cans white beans, drained
2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
1 6-ounce package baby spinach leaves
1 tablespoon finely chopped fresh sage
Grated Parmesan cheese
Extra-virgin olive oil (optional)

Steps:

  • Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
  • Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.

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