*  Exported from  MasterCook  *

                       Black Bean and Spinach Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3   c            Black beans
   3       tb           Onion -- chopped
   2       tb           Celery -- chopped
   1       t            Garlic -- finely chopped
   1       t            Ginger -- grate
   1       tb           Orange zest
                        Pepper
   5       oz           Spinach leaves
   4       tb           Plain yogurt -- FF
   8                    Orange segments
   1       tb           Cilantro -- coarse chop

  Recipe by: Eat More, Weigh Less
     Sort, wash, and drain the black beans.  In a heavy
  sauce pot, combine the beans, onion, celery, garlic,
  ginger, orange zest, and pepper to taste. Add 6 cups
  of water and bring to a boil, stirring occasionally.
  Lower the heat, cover and simmer for 1 hour, or until
  the beans are fully cooked (the cooking time varies
  with type and age of the beans).
     Meanwhile, carefully wash the spinach leaves to
  remove all sand and grit.  Place the washed leaves in
  a heated Teflon saute pan. Stir until they are wilted
  but still bright green, 2 to 3 minutes. Add ground
  pepper and cool. Mince the cooked spinach and set it
  aside.
     Spoon one-third of the black beans into a blender
  or food processor. Puree until completely smooth and
  transfer back to the soup. Stir the spinach into the
  soup, return to a simmer, and serve immediately.
     Ladle the soup into shallow rimmed soup plates.
  Spoon nonfat yogurt into the center of each, garnish
  with 2 orange segments, and sprinkle with fresh
  cilantro.
 


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