This is a delicious, quick and easy meal. The white beans give a thick – almost meaty – texture to the rosemary and garlic broth with the wilted spinach being a perfect accompaniment.
Soups are something of a ‘no brainer’ during the cooler months of the year. They are less effort than a pie and not as stodgy as a stew. I enjoyed making this soup because it came together so easily — less than 30 minutes for the stock, about 45 minutes from start to serve. I added the beans and the spinach last, allowing them to simmer slightly before serving.
- 1/4 cup extra virgin olive oil, divided
- 1 medium onion, finely sliced
- 1 stalk celery, diced
- 6 medium garlic cloves, thinly sliced
- 1 tbsp fresh rosemary leaves, chopped
- 1 litre vegetable stock
- 1 bay leaf
- 400g can white beans, drained and rinsed
- 1 bunch spinach, trimmed and washed
- 2 tsp lemon juice
- Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering. Add onion, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes.
- Add stock, bay leaf 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.