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Soup: Hearty White Bean and Spinach Soup with Rosemary and Garli

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 1 medium onion, finely sliced (about 1 cup)
  • 1 stalk celery, diced (about 1/2 cup)
  • 6 medium cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh rosemary leaves
  • 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
Adapted from keyingredient.com

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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