Pella Chronicle

January 8, 2013

White Bean & Spinach Soup

The Chronicle

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