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White Bean Chowder With Tomatoes, Mushrooms and Spinach

It usually seems as though a robust, main-course soup takes all day to prepare. But not so with these recipes. Although they have plenty of ingredients, some of the key ones are canned--meaning it takes just minutes to assemble everything ... Read more

Total time: 1 hour | Serves 4
  • 2 tablespoons olive oil, divided
  • 1 1/2 tablespoons minced garlic
  • 1 onion, chopped
  • 3 (15-ounce) cans Great Northern beans, rinsed, drained well
  • 2 teaspoons dried rosemary
  • 3 cups vegetable broth
  • 1 1/2 teaspoons balsamic vinegar
  • 1 (14 1/2-ounce) can diced tomatoes, drained
  • 1/4 pound mushrooms, stems trimmed, sliced
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon dried red pepper flakes
  • Freshly ground pepper
  • 1 (6-ounce) bag baby spinach, rinsed, stems trimmed
  • 2 tablespoons minced Italian parsley or snipped chives, for garnish, optional
  • Freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, for serving

Step 1Heat 1 tablespoon of oil in a 3-quart pot over medium-high heat. Add the garlic and onion. Cook, stirring often, until the onion is softened, about 5 minutes.

Step 2Reserve 3/4 cup of the beans and place the rest along with the rosemary in the bowl of a food processor and puree until smooth.

Step 3Transfer the puree and the reserved beans to the pot. Add the vegetable broth, vinegar, tomatoes, mushrooms, salt, 1/4 teaspoon red pepper flakes (or more to taste) and pepper to taste. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, about 20 minutes. (The chowder can be made 2 days ahead to this point and refrigerated, or frozen up to 1 month. To serve, gently reheat the soup until hot.)

Step 4Stir in the spinach leaves. Cook 1 minute. Taste; adjust the seasoning.

Step 5Serve hot, drizzled with the remaining 1 tablespoon of oil and garnished with parsley or chives, if using. Pass the Parmesan cheese.

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