Spinach and White Bean Soup

Spinach and White Bean Soup
Spinach Bean Soup

Cooking for your loved ones is more fun and easier as compared to cooking just for yourself.  That's how I feel.  Most of my solitary meals are soups and salads.  When I make a soup or a salad, I try to include all nutrients - carbohydrates, proteins and vitamins.  Today's spinach and white bean soup flavored with Thai Sriracha sauce is one of my light yet wholesome lunches.

Spinach/Palak - about 3 cups
Dry White Beans - 1/3 cup
Red Onion - 1 medium
Garlic - 2 big cloves
Ginger (grated) - 1 tsp
Soy Sauce - 2 tbsp
Sriracha Sauce - 1 tbsp
Oil - 1 1/2 tbsp

How to cook Sriracha flavored Spinach and Bean Soup:
  • Soak white beans in plenty of water overnight.  Wash the soaked beans well.  Heat about 5 cups water in a big pot.  Add the soaked beans and cook them until soft.  Add more water if required.  Alternatively, you can also cook the beans in a pressure cooker.
  • Use any other beans of your choice.  Canned beans would be fine too.
  • Finely chop onions and garlic.
  • Heat oil in a pan.  Add onions, ginger, garlic and sauté until onions soften.  Add soy sauce and Sriracha sauce and sauté for few seconds.
Spinach Bean Soup
Spinach Soup
  • Add the cooked beans, spinach leaves and 1/2 cup water.  Cook it covered until spinach wilts.
  • Taste the soup for seasonings.  I did not add salt, as both the sauces seasoned the soup well.  Garnish with spring onions and serve with crostini.