White Bean Spinach Soup
I am a huge fan of white beans, and this soup was a perfect dish to incorporate them into! Don’t worry, our Monday soup tradition is still in full swing in case anyone was wondering! And this new recipe that we tried last week was the perfect Monday night comfort soup to keep the tradition alive.
We are always looking for new soup recipe ideas since it is a weekly meal in our house! Let us know if you have any fun or creative suggestions for us to try!
Ingredients:
¼ cup of olive oil
½ of a yellow onion; chopped
1 garlic clove; minced
¼ tsp of rosemary
¼ tsp of thyme
⅛ tsp of oregano
1 lemon; juiced
4 cups of vegetable stock
Salt and pepper to taste
Two 15 oz cans of cannelini beans; not drained
5 oz of baby spinach leaves
1 tbsp of butter
Directions:
Heat the oil in a large stock pot over medium heat; add the onion and garlic and saute until translucent; add the butter and the herbs and cook for another minute; add the lemon juice and the stock and bring to a boil
Turn the heat down and let the soup simmer for approximately 15 minutes uncovered
Add the beans and the spinach; continue to simmer for approximately 3 to 5 minutes; season with salt and pepper
