Mediterranean White Bean Soup with Spinach

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 2 15 oz cans Canned cannellini beans
• 6 cups Vegetable broth
• 1 Bay leaf
• 5 oz Spinach
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Lemon juice

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, 2 medium carrots, and 2 stalks of celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. The onion should look translucent.
2. 2Add the 3 cloves of minced garlic, 1 teaspoon of dried oregano, and 0.5 teaspoon of dried thyme to the pot. Cook, stirring constantly, until the garlic is fragrant, about 1 minute. Be careful not to burn the garlic.
3. 3Pour in the 2 (15 ounce) cans of cannellini beans (drained and rinsed if you prefer, though not specified in ingredients) and the 6 cups of vegetable broth. Add the 1 bay leaf. Stir everything together.
4. 4Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes. This allows the flavors to meld together.
5. 5Carefully remove and discard the 1 bay leaf from the pot. Add the 5 ounces of spinach to the pot. Stir the spinach into the hot soup until it wilts, which should take about 2 minutes.
6. 6Season the soup with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir in the 1 tablespoon of lemon juice. Taste and adjust seasoning if needed.
7. 7Serve the Mediterranean White Bean Soup with Spinach hot.

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