Name: Hearty White Bean and Spinach Soup with Rosemary and Garlic
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
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

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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.

1 medium onion, finely sliced (about 1 cup)

1 tablespoon chopped fresh rosemary leaves

1 (15 ounce) can white beans, drained and rinsed

1 bunch spinach (about 4 ounces), trimmed and washed

Kosher salt and freshly ground black pepper

Hearty White Bean and Spinach Soup with Rosemary and Garlic

配料

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营养

准备好开始烹饪了吗？