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

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.