Description
A simple and comforting white bean and spinach soup infused with fresh rosemary and garlic. Ready in just 30 minutes, this hearty soup is perfect for a light yet satisfying meal.
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 lemon juice
- Kosher salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat until shimmering.
2. Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes.
3. Add vegetable stock, bay leaf, and white beans. Bring to a boil, then reduce to a bare simmer and cook for 10 minutes.
4. Add spinach and continue cooking until completely wilted, about 5 minutes longer.
5. Season the soup to taste with salt and freshly ground black pepper.
6. Stir in lemon juice and remove the bay leaf.
7. Serve immediately, drizzling the remaining olive oil over each bowl.
Notes
For extra texture, mash a few of the white beans before adding to the broth. You can substitute kale or chard for spinach. This soup pairs wonderfully with crusty bread. Store leftovers in the fridge for up to 3 days. Reheat gently and add a splash of water or stock if needed.