Soups
Hearty White Bean and Spinach Soup with Rosemary and Garlic
hasan
30 min total · 10 min hands-on · 2 to 3 servings | Time: Active 10 mins, Cook 30 mins, Total 30 mins
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 Tbsp Fresh Rosemary Leaves, Chopped
- 1 Qt Vegetable Stock
- 1 Bay Leaf
- 1 Can (15-Ounce) White Beans, Drained and Rinsed
- 1 Bunch Spinach (About 4 Ounces), Trimmed and Washed
- 2 Tsp Juice from 1 Whole Lemon
- Kosher Salt and Freshly Ground Black Pepper
Instructions
- 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.
Notes
Source: Serious Eats.