Sometimes soups are something that are slow and methodical process, and other times it can be something that you simply whip together. I tend to like the “use-what-you-have” mantra for soup making where my cupboard often becomes a source of inspiration. take the other day where I wanted to create something healthy and easy and decided to use some white beans and frozen spinach. Along with some water, I also added in some baked eggplant from dinner and added that into the soup for a quick and simple combination that was a great way to get through the day. A leftover soup with a lot of flavor, I can’t wait to make this soup again that took less than 20 minutes to make.

White Bean, Spinach and Eggplant Soup
2 cups of water
1 can of white beans
3 cloves of garlic, peeled and minced
1 cup of frozen (or fresh spinach)
2 baked eggplants, cut up
salt and pepper
sprig of dried basil
1/2 container of Pomi tomato sauce


Add water to a pot on a low heat. Add in the spinach, tomato sauce white beans, garlic and basil. Let warm up and then add in the eggplant. Taste with salt and pepper and serve.

Posted: Friday, January 17th, 2014 @ 4:27 pm
Categories: Articles, homemade soups, recipes, soup, soup articles, soup recipes, soups, vegetarian and vegan soups, winter soups.
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