Print Recipe

Lemony White Bean Soup with Spinach

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 medium carrot small diced
  • 1 celery rib with leaves diced
  • 2 cloves garlic minced
  • chili flakes to taste
  • 1 sprig fresh rosemary minced
  • 2-3 medium sized potatoes peeled and cut into ½” chunks
  • 4 cups vegetable stock
  • 2 15- ounce cans of cannellini beans drained and rinsed
  • 1 cup water optional
  • 2 tablespoons fresh lemon juice
  • sea salt & ground black pepper to taste
  • 3 cups packed baby spinach

Instructions

  • In a large stock pot or dutch oven, heat the olive oil over medium heat.
  • Add onion, carrot and celery. Cook about 5 minutes, stirring frequently, until veggies are softened. Add garlic and saute 1 minute.
  • Add rosemary and chili flakes. Stir and cook about 1 min.
  • Add vegetable broth and potatoes. Bring to a slight boil, then turn down heat. Simmer for 8 minutes.
  • Add the beans, and continue to simmer for about 5 more minutes.
  • Ladle about half of the soup into a blender. Carefully blend just until creamy. Return mixture to the pot.
  • Add spinach to the soup, turn down heat to low and cook until spinach just starts to softens.
  • Add lemon juice and salt & pepper to taste. Add extra water/broth as needed.