Soup: Hearty White Bean and Spinach Soup with Rosemary and Garlic
By blum099
White beans in a garlicky rosemary broth with wilted spinach make for a quick and easy, balanced, and delicious 25-minute meal in a bowl.
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 1 cup onion, finely sliced
- 1/2 cup celery, diced
- 6 medium cloves garlic, thinly sliced
- 1 tablespoon fresh rosemary leaves, chopped
- 1 quart vegetable stock
- 1 bay leaf
- 1 (15 ounce) can white beans, drained and rinsed
- 1 bunch spinach (about 4 ounces), trimmed and washed
- 2 teaspoons juice from 1 lemon
- kosher salt and freshly ground black pepper
Details
Preparation time 10mins
Cooking time 25mins
Preparation
Step 1
Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering. Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes.
Add broth, bay leaves and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes.
Add spinach and continue cooking until completely wilted, about 5 minutes longer. Season to taste with salt and pepper. Stir in lemon juice.
Serve immediately, drizzling remaining olive oil over bowls.
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