What is the big deal about cans? I feel like some people feel like you aren’t really cooking if you use food from a can. One time I was collecting empty cans for a child’s project and the response from one woman was “Uhh hum…we don’t use cans”. Can you hear the tone???
Well, for better or worse, I use cans and I am owning it! Tomatoes, beans, chillies, even the occasional can of corn. Sure, I love to put a pot of Pinto beans on the stove and sop up all that good “pot liquor” with some homemade cornbread – who doesn’t. But, when I need several different kinds of beans for chili or the tomatoes are not ripe and I need some for sauce, you better believe I am going to use cans.
One of my newest canned discoveries is butter beans. I grew up on fresh ones right out of my grandparents’ garden, so I definitely know delicious homegrown butter beans. But, this quick and easy butter bean soup with spinach and feta is a one pot meal that is hearty main course and perfect with a side salad. I actually took it to the next level and served it along side my favorite Mediterranean meal of Quinoa Tabbouleh with Chicken and just good old store bought hummus and pita. The Tabbouleh is a variation of Ina Garten’s Chicken with Tabbouleh. Only, I substitute the bulgur wheat with one cup of quinoa.
This is a delicious healthy meal that your whole family will enjoy.
- 2 16 ounce cans of Butter Beans
- 1 Tbsp olive oil
- 1 medium yellow onion medium diced
- 2 whole cloves of garlic
- ¼ tsp crushed red pepper
- 1 sprig of rosemary
- 2 cups fresh baby spinach
- ¼ cup feta cheese
- Saute the onion, garlic, red pepper, and rosemary sprig in the olive oil until the onions are translucent.
- Add the two cans of butter beans with the juices to the onion mixture and simmer for 20 minutes.
- Remove the rosemary sprig.
- Crush the 2 cloves of garlic with the back of a spoon.
- Remove about a cup of the beans and reserve.
- Blend the remaining beans and liquid with an emulsion blender or in batches with a blender.
- Add the reserved beans back to the pot.
- Prepare 4 bowls with ½ cup uncooked spinach and ladle the soup over the spinach.
- Garnish with a few tablespoons of feta.