Spinach and White Bean Soup

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Spinach and White Bean Soup: Step by Step

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1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 6 minutes, until soft. Add the garlic and rosemary and cook for 1 minute.

   Mark done Start 6 min timer

2. Add the beans and stock and bring to a simmer. Cook for 10 minutes, then mash about half the beans against the side of the pot with a spoon.

   Mark done Start 10 min timer

3. Stir in the spinach and cook for 3 minutes, until wilted. Season with the salt, pepper and lemon juice.

   Mark done Start 3 min timer

4. Ladle into bowls and serve hot.

   Mark done

Worth Getting Right

• Rinse the beans well under cold water to wash off the canning liquid.
• If you prefer a smoother soup, blend a quarter of it and stir it back in.
• Finish with a grind of black pepper and a drizzle of olive oil if you like.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried rosemary at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve With It

A slice of wholegrain bread · A green salad · Sliced tomatoes

Leftovers and Storage

Keeps in the fridge for up to 4 days. Freezes for up to 3 months.

Spinach and White Bean Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.