Another White Bean Soup? Yes, Another White Bean Soup, Seriously Interesting, Trust Me!

For whatever reason I got inspired to try something very different tonight in the spice and soup arena.  I have no idea what to call this version so I will use most, if not all, the ingredients I used this evening for the title of this recipe:

White Bean, Spinach, Carrot, Ginger, Orange,  Cream Soup

Ingredients

1 800 g can white beans

1 large onion minced

2 cloves garlic minced

2 carrots grated

frozen leaf spinach cubes

250 ml cream

1 Knorr or Maggi chicken bouillion

olive oil

Spices

ground ginger

grated orange peel

salt & pepper

dash or 2 of soy sauce

Sauté the minced onion and garlic in olive oil.  Add the grated carrot, sauté the carrots for a minute or two.  Drain and rinse the beans and then add them as well.

Add a little water to the pot and let everything simmer. Thaw the spinach in a microwave oven.  Don’t cook it.  Just thaw it.

Add the cream to the pot along with the spinach.   Use water to thin the soup a bit.  Now add the bouillon, grated orange peel, ginger, soy sauce, salt & Pepper.

Serve as soon as the soup is heated through.

Makes a delicious Spring time evening soup that is visually appealing. The orange peel and ginger give it a very nice flavor.  You will have to figure out how much ginger, etc. you like.  I have no idea how much I added.  You will need to keep a tasting spoon handy.

If you try this, I would love to hear what you think!