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Hearty Spinach, Navy Bean & Sweet Potato Soup with Rosemary Croutons Recipe

Hearty Spinach, Navy Bean & Sweet Potato Soup with Rosemary Croutons recipe


This is a warm, filling soup with beans, sweet potatoes, and spinach. It's topped with homemade rosemary croutons. You cook the veggies and then add beans and spinach. The croutons are crunchy and yummy on top!


2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, minced
4 Green Onions, chopped
1 Tsp Cumin Seeds
1.5 L Chicken Stock
1 x (425 g) Can of Navy Beans, drained and rinsed
600 g Sweet Potatoes, peeled and diced
1/2 Loaf Whole Wheat Bread
100 g Baby Spinach
1 Lemon, juiced
1/2 Bunch of Parsley, chopped
1 Tbsp Fresh Rosemary, chopped
Salt and Pepper to taste


Preheat the oven to 160°C (320°F).
In a large pot, heat 1 Tbsp olive oil over medium heat. Add the minced garlic and chopped green onions with a pinch of salt. Cook for 2 minutes.
Stir in the cumin seeds and cook for another 30 seconds.
Pour in the chicken stock and bring to a boil.
Add the diced sweet potatoes to the pot, cover with a lid, and let them cook for about 15 minutes, or until tender.
While the potatoes are cooking, prepare the croutons. Cut the whole wheat bread into chunks and place them on a baking tray.
In a small bowl, mix 1 Tbsp olive oil with the chopped rosemary. Drizzle this mixture over the bread chunks, tossing to coat. Season with salt and pepper.
Bake the croutons in the oven for about 10 minutes, or until they are crispy and golden brown.
Once the sweet potatoes are tender, reduce the heat to low and add the navy beans and baby spinach to the pot. Cook for an additional 2 minutes, until the spinach is wilted.
Stir in the lemon juice and chopped parsley. Taste and adjust the seasoning with salt and pepper.
Ladle the soup into bowls and top with the rosemary croutons. Serve immediately.

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