Hearty White Bean and Spinach Soup with Rosemary and Garlic Recipe

J. Kenji López-Alt
Hearty White Bean and Spinach Soup with Rosemary and Garlic Recipe
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  • Yield:Serves 2 to 3
  • Active time:10 minutes
  • Total time:25 minutes
  • Rated: 4.5
This recipe appears in:
The Vegan Experience: Hearty White Bean and Spinach Soup with Rosemary and Garlic

[Photographs: J. Kenji Lopez-Alt]

White beans in a garlicky rosemary broth with wilted spinach make for a quick and easy, balanced, and delicious 25-minute meal in a bowl.

Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 1 medium onion, finely sliced (about 1 cup)
  • 1 stalk celery, diced (about 1/2 cup)
  • 6 medium cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 quart vegetable stock
  • 1 bay leaf
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1 bunch spinach (about 4 ounces), trimmed and washed
  • 2 teaspoons juice from 1 lemon
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering. Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes. Add broth, bay leaves 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.

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