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White Bean and Spinach SoupSoup, Stew, and Chowder Recipes from

Makes about 8 to 10 servings

Prep Time: 15 min.
Soaking Time: 12 to 18 hrs.
Cooking Time: 45 min.


  • 1 jar White Bean & Spinach Soup Mix
  • Cold water
  • 1 cup hot water
  • 7 cups vegetable stock
  • 4 cups water
  • 1 cup crumbled Gorgonzola cheese
  • 1 package (8-oz) fresh baby leaf spinach, stemmed and thinly sliced
  • Kosher salt and white pepper, to taste

Cooking Directions:

1) Remove walnuts, mushrooms and pasta from jar, setting aside in separate bowls. Cover bowls with plastic wrap. Set aside.

2) You want to place dried beans in an 8-quart saucepan. Cover dried beans with cold water and soak 12 to 18 hours in a cool place. Drain. Return beans to saucepan.

3) Pour 1 cup hot water over mushrooms and let mushrooms steep in water for about 30 minutes. Remove mushrooms from soaking water being careful not to disturb the sediment in the bottom of the cup. Rinse mushrooms under cold running water. Drain.

4) Add mushrooms, vegetable stock, 4 cups water and bouquet garni to beans in saucepot.

5) Cover and bring to a boil. Reduce heat and simmer until beans are tender about 1-1/2 hours.

6) Add pasta, Gorgonzola cheese, spinach, and salt and pepper, to taste.

7) Simmer until pasta is tender, about 15 minutes, stirring occasionally. Remove bouquet garni. Serve warm.

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