The simplicity of this dish helps you stay in the moment of the season. Adjust the ingredients to fit what you have on hand. It is a very flexible recipe. (you are welcome)
Notes for this Lemon-Herb White Bean & Spinach Soup
A. Dill might not be ready in your garden yet, but it’s worth splurging for.
B. To drain or not to drain your can of beans. In this recipe, I vote not to drain and rinse. You’ll get a nice, rich creamy texture and all the salt you need. If you are on the edge – drain and rinse one can and pour the whole can in from the second. Let us know how you like it.
Lemon-Herb White Bean & Spinach Soup
Ingredients
- 2 Tablespoons extra virgin olive oil
- 3 cloves garlic, grated or crushed
- 2 cans cannellini or great Northern beans
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 3 cups veggie broth or chicken broth
- 6-ounce baby spinach (fresh from the garden when you can – or from a bag)
- 1-2 Tablespoons lemon juice
- sea salt, as needed
- ¼ cup chopped fresh parsley or dill
Instructions
- Heat a soup pot over medium-low heat. Add the oil and garlic and cook for 30 seconds (do not let it burn).
- Add the beans and optional red pepper to the pot and stir to coat. Cover the pot with a lid and cook for 5 minutes.
- Add the broth, bring it to a simmer, and cook for 5 minutes more.
- Add the spinach to the pot and stir till wilted.
- Turn off the heat. Using an immersion blender, blend until you get your desired texture.
- Add 1 tablespoon of lemon juice and taste. Add a second if that’s your thing.
- Season with salt and pepper to taste.
- Top with fresh parsley or dill.
Interested in what’s coming up in the garden this spring? Check it out.
