White Bean and Spinach Soup

By cooksalot

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped (about 3 cups)
• 3-4 stalks celery, chopped (about 1 cup)
• 5 cloves garlic, chopped
• 4 cups vegetable broth
• 4 cups water
• 1 pound Camellia Brand Great Northern Beans
• 3 sprigs fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon red pepper flakes
• 8 ounces baby spinach, chopped
• 1/4 cup lemon juice
• 1 teaspoon salt

Preparation

Step 1

Rinse and sort beans.
Heat olive oil in a large Dutch oven over medium high heat. Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more.
Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil.
Reduce heat, cover, and simmer for 2 hours, or until beans are tender.
Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.