White Bean and Spinach Soup
Ingredients (serves 4):
2 tablespoons olive oil
1 onion, minced
2 cloves garlic, minced
2 celery stalks, diced (optional)
1 carrot, diced small
1 can (400g) white beans (or 250g cooked)
1 liter vegetable broth
2 large handfuls baby spinach leaves
1 teaspoon dried thyme or oregano
Salt and pepper to taste
A squeeze of lemon juice (optional)
Grated Parmesan cheese or nutritional yeast, to serve (optional)
Preparation:
Sauté the vegetables
In a large saucepan, heat the olive oil. Add the onion, carrot, celery, and garlic. Sauté for 5-7 minutes until the vegetables are tender.
Add the beans and broth
Stir in the white beans (rinsed and drained if canned) and herbs, then pour in the broth. Bring to a boil, then reduce heat to medium-low. Simmer for 15-20 minutes.
Add the spinach
Add the spinach at the end of cooking and let it wilt for a few minutes.
Season and serve
Taste and adjust with salt, pepper, and a squeeze of lemon to enhance the flavors. Serve warm with toasted bread or a touch of grated Parmesan cheese.