Pella Chronicle


January 8, 2013

White Bean & Spinach Soup

Pella —


1/2 lb dried navy beans (soaked for 6 hours)
2 Tbsp coconut oil
2 Stalks celery diced
1 medium onion diced
2 italian turkey sausage links
36 oz organic chicken broth
1/2 tsp pepper
5 oz spinach, fresh
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp powdered red pepper
1 Tbsp garlic powder
1 c diced carrots
  salt to taste (redmonds real salt)
1 c black wild rice



Soak beans for 6 hours in water

Heat oil in large pot over medium heat. Remove sausage from skin, brown and crumble.

Add diced carrots, celery and onion.

Saute for 5 minutes.

Add beans, chicken broth, pepper, rice, and spices.

Bring to a boil. then simmer on medium low for 1 hour.

Add washed spinach and bring to a back to a boil.

Lower heat and simmer for 10 minutes.

Serve with french bread


Text Only
AP Video
Kerry: Humanitarian Cease-fire Efforts Continue Raw: Corruption Trial Begins for Former Va Gov. The Carbon Trap: US Exports Global Warming UN Security Council Calls for Gaza Cease-fire Traditional African Dishes Teach Healthy Eating 13 Struck by Lightning on Calif. Beach Baseball Hall of Famers Inducted Israel, Hamas Trade Fire Despite Truce in Gaza Italy's Nibali Set to Win First Tour De France Raw: Shipwrecked Concordia Completes Last Voyage Raw: Sea Turtle Hatchlings Emerge From Nest Raw: Massive Dust Storm Covers Phoenix 12-hour Cease-fire in Gaza Fighting Begins Raw: Bolivian Dancers Attempt to Break Record Raw: Israel, Palestine Supporters Rally in US Raw: Air Algerie Flight 5017 Wreckage Virginia Governor Tours Tornado Aftermath Judge Faces Heat Over Offer to Help Migrant Kids Kangaroo Goes Missing in Oklahoma More M17 Bodies Return, Sanctions on Russia Grow
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide