Servings: 4
Equipment
- Large pot
Ingredients
- 2 15 oz cans white beans drained and rinsed
- 5 oz baby spinach
- 1 tbsp olive oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 bay leaves
- 2 celery stalks finely chopped
- 1 carrot chopped
- 1 tbsp dried oregano
- ½ tsp paprika
- ½ tsp ground cumin
- 6 cups vegetable stock
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot and add onion, garlic, and bay leaves. Saute for 3-4 minutes or until the onions soften.
- Next, add carrots, celery, dried oregano, paprika, ground cumin, salt, and pepper. Mix well and saute for 4-5 minutes.
- Add the beans and vegetable stock. Bring it to a boil, cover, and simmer for 15 minutes. Remove the bay leaves and discard them once the soup is simmered.
- Take two cups of the soup and blend it until it is smooth. Add this blended soup back to the pot along with the spinach leaves. Mix well and simmer for one minute. Turn off the heat and serve.
Notes
- Don't rush the sautéing of onion, garlic, celery, and carrot. Taking the time to brown them slightly unlocks their natural sugars and caramelizes their flavors, adding richness to the soup.
- To preserve the vibrant color and delicate texture of the spinach, add it to the soup during the final few minutes of cooking. This ensures that it wilts gently without becoming overcooked.
- Be mindful of the salt content in your vegetable stock, as it can vary greatly between brands. Taste the soup before adding additional salt to avoid over-seasoning.
Nutrition
Calories: 89kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1453mg | Potassium: 348mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6782IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 2mg
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