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.