Road Recipe: White bean and Spinach Soup

It’s Road Recipe time again and this month, in partnership with RVKitchen.tv we are bringing you a hearty, healthy white bean and spinach soup. This quick to make soup is based around fridge stable veggies and pantry staples and it freezes and reheats like the first time you made it.

We love this quick and easy riff on a Tuscan White Bean Soup because it makes about three servings for two people and that means we can put up two quarts in the freezer for a quick meal at the end of the drive day. Here is our recipe and we hope you enjoy it.

RV Kitchen wants you to have access to recipes like this while you’re on the road or in camp and so you can download everything to use later. If you want to make this soup, you can get the recipe, and more delicious RV meals, here, download a PDF here or watch how to make it on YouTube.

INGREDIENTS:

1 tablespoon olive oil

1 tablespoon butter

4 cloves garlic, minced

1 teaspoon kosher salt – or to taste

1/2 teaspoon fresh ground pepper – or to taste

1/2 teaspoon dried oregano

2 bay leaves

2 cans (15.5 ounces, each) Great Northern Beans or white bean

1/2 can corn kernels

2 cups fresh baby spinach

1 yellow onion

1 large Carrot

3 stalks celery

1/4 cup chopped fresh parsley (Optional)

6 cups low sodium vegetable broth or chicken broth

DIRECTIONS:

Prep – Peel and dice the yellow onion, mince the Garlic and peel and chop the carrots into equal sized pieces. Dice the celery sticks by cutting the rib in two lengthwise and then into ¼ inch rounds. Be sure to pull out any strings from the celery rib. Rough chop the fresh parsley. Open the cans of Northern Beans and Corn Kernels and drain them. (If your in an RV wait to drain the until after you add the broth and use the broth container so you don’t put bean juice in your grey water tank!)

Cook – Heat the butter and the olive oil over medium-high heat in your pan.

Add onions, carrots, celery, and parsley to the heated oil; cook for 5 minutes, or until just tender. Stir in garlic and cook for 30 seconds more. Add vegetable broth; stir in salt, pepper, dried oregano and bay leaves. Bring to a boil; reduce heat to a simmer and cook for 5 minutes.

Stir in beans and corn kernels; continue to cook for 5 minutes. Taste for salt and pepper; adjust accordingly. Add spinach and cook for 1 minute. Remove from heat.

Serving – Ladle soup into bowls; sprinkle with parmesan cheese and serve with toasted bread slices. When the soup has cooled put the remainder into freezer safe 1 Qt containers (I use Deli containers), label and date them and freeze. On a drive day, pull on one of of the freezer and leave it in the sink for a quick and easy reheat at the end of a long journey.

About RV Kitchen:

As full time RV’ers who have a passion for food we were struggling with all the cooking content out there that is good in concept but not always practical when it comes to tiny kitchens, mobile living or meals just for two. This is why we created RV Kitchen. It’s cooking that is designed for two people who live on the road or in small spaces. We make all our content in our RV, so no fancy kitchen sets. We think about budgets and dishes, because who wants to do a ton of pots and pans every day. We look at leftovers and carry overs, so you don’t end up with half used cans and packs of food, and we try to make food that you would find in a good restaurant but at a fraction of the cost. Because we know the internet is not always the best, we are making everything downloadable so you can use it wherever you are regardless of the internet. So, if you are living the RV life, the van life or just live in a tiny home or studio apartment, we bring you food and cooking that makes sense for where you are. Eat well, share the road and enjoy the world from the roads less traveled.