Hearty White Bean and Spinach Soup with Rosemary and Garlic

• servings: 3 servings
• total time: 30 minutes

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

1 quart vegetable stock

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

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.

Nutrition

• Serving Size: Serves 2 to 3
• Calories: 429 kcal
• Total Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1894 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 11 g
• Total Sugars: 7 g
• Protein: 17 g