Adapted from a recipe found on Recipes by Sylvia.
One can never have too many soups, right?
Here's one I worked on with a lean toward smoky and spicy. Aleppo pepper paired with smoked paprika and fire roasted tomatoes makes for something quite special. Enjoy!
Ingredients:
- 2 cans cannellini beans – drained and rinsed
- 2 tbsp olive oil
- 1 large onion - chopped
- 4 cloves garlic - minced
- 1 tsp smoked paprika
- ½ tsp crushed Aleppo pepper
- 4 cups low sodium chicken stock
- 1 can (14 oz) diced fire-roasted tomatoes, undrained
- ½ tsp dried thyme
- salt & pepper to taste
- 1 tbsp lemon juice
- 2 cups leaf spinach - stems removed
Preparation:
In a large soup
pot, heat olive oil over medium heat. Sauté the chopped onion until soft and
translucent.
Add garlic, smoked
paprika, and red pepper flakes (if using). Stir and cook for 1 minute.
Add the beans, chicken stock, fire-roasted tomatoes with juices, thyme, salt, and pepper.
Stir well.
Bring to a boil,
then reduce heat to low and simmer covered for 30 – 45 minutes.
Stir in lemon
juice, adjust seasoning, and simmer uncovered for 5–10 more minutes.
Serve hot with a good loaf of warmed Italian bread.
Blessed be… and happy cooking!