Quick and delightful homemade soups are a fave thing of The Jersey Girl’s. Lemony Spinach and White Bean Soup totally fits the bill. The lemon broth is magical. You can use kale in this recipe, but I love the simplicity of baby spinach. No chopping required.
The broth of this soup is soooo flavorful. Simmering the lemon and herbs before adding the beans and spinach really enhances the flavor. Feel free to sprinkle some grated cheese on your soup before savoring each spoonful.
Lemony Spinach and White Bean Soup
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings5
minutes25
minutesIngredients
1 Tbsp. olive oil
1 large yellow or sweet onion, minced
1/2 Tbsp. fresh garlic, crushed
1 Tbsp. unsalted butter
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/8 tsp. dried oregano
1 small lemon, juiced
4 cups rich chicken stock or vegetable stock
Kosher salt and freshly ground black pepper, to taste
2 (15 oz) cans cannellini beans, drained not rinsed
1 1/2 cups loosely packed kale or spinach, torn
Directions
- Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the onion and cook, stirring occassionally, until soft and translucent and just beginning to brown.
- Add the garlic and cook for another minute or two.
- Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
- Add the lemon juice followed by the stock and stir to combine. Cover, and bring the stock to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper to taste.
- Add the white beans and torn kale leaves and continue to simmer until warmed through, about 3 to 5 minutes. If using a more delicate green such as baby spinach, add right before serving. Serve warm with crusty bread. Enjoy! Sprinkle with grated cheese, if desired.
