White Bean, Spinach and Garlic Soup

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
  • 4 cups chicken broth
  • 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

Directions:

  1. Heat 2 tablespoons 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 broth, bay leaves and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes.
  4. 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.

http://www.seriouseats.com/recipes/2013/02/hearty-white-bean-spinach-soup-rosemary-garlic-recipe.html

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One thought on “White Bean, Spinach and Garlic Soup

  1. Pingback: January Meal Plan | The Monthly Lineup

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