White Bean and Spinach Soup: May 2019 Week 4

Prep Time: 15 mins   Total Time: 30 mins   Serves: 4-5

Ingredients:    Resource from thefirstmess.com

1 tablespoon Olive oil or coconut oil

1 medium yellow onion, small dice

1 medium carrot, small dice

1 celery rib, small dice

2 cloves garlic, minced

Pinch of chili flakes 

1 sprig fresh rosemary, minced

4 cups cooked navy or cannellini beans (about 2 15-ounce cans, drained)

4 cups vegetable stock

2 tablespoons fresh lemon juice

sea salt & ground black pepper, to taste

3 cups packed chopped spinach (roughly 1 small bunch)

big handful finely chopped flat leaf parsley

Preparation: 

Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes. To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil. Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquefied. Pour this liquefied portion back into the pot. Season the soup with salt and pepper. Add the spinach to the pot and bring the soup to a boil. Once the spinach is slightly wilted and bright green, season the soup once more with salt and pepper if needed. Stir in the chopped parsley as well. Serve the soup hot.