Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1 can (15 oz) white beans, drained and rinsed ((cannellini or navy beans work well))
- 2 cups fresh spinach, roughly chopped
- 1 medium lemon, juiced and zested
- Salt and pepper to taste
- Optional: red pepper flakes for a little heat
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the vegetable or chicken broth and bring to a boil.
- Add the white beans, stirring them into the broth. Reduce heat and let it simmer for about 10 minutes.
- Mix in the chopped spinach, lemon juice, and lemon zest. Let it cook for another 5 minutes until the spinach is wilted.
- Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasonings as necessary.
- Remove from heat and enjoy warm! For a creamier texture, use an immersion blender to blend a portion of the soup, but this is totally optional.
- Prep Time: 10
- Cook Time: 20