White Bean and Spinach Soup
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Total Time: 15 MinutesServes: 2

White_Bean_and_Spinach_Soup (1)


  • ¼ cup extra-virgin olive oil
  • 1 medium white onion, diced
  • 4-5 cloves of garlic, thinly sliced
  • 1 large celery stalk (diced)
  • 1 tbsp fresh rosemary leaves
  • 1 quart vegetable stock
  • 1 15 oz can white beans, drained and rinsed
  • 1 bunch of spinach, trimmed and washed
  • 1 tbsp lemon juice, freshly squeezed
  • sea salt and black pepper to taste


  1. Heat 2 tbsp oil in a saucepan over medium heat.
  2. Add onions, celery, garlic and rosemary and cook (stirring frequently) until onions and garlic are softened (about 3-4 minutes).
  3. Add broth and beans.
  4. Bring to a boil then reduce to a simmer and cook for 10 minutes.
  5. Add spinach and continue cooking until completely wilted (about 5 minutes).
  6. Stir in lemon juice and add sea salt & pepper to taste Serve with a fresh drizzle of olive oil.
  7. Recipe and photo adapted from seriouseats.com

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