Hearty White Bean Soup

Method

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook for 8–10 minutes, stirring occasionally, until softened.

2. 2

   Add the garlic, tomato paste, thyme, rosemary, salt, and pepper. Stir for 1–2 minutes.

3. 3

   Add the white wine, stir, and let it cook for 2 minutes.

4. 4

   Add the white beans and broth. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, until the vegetables are tender.

5. 5

   Stir in the spinach and cook until wilted.

6. 6

   Use an immersion blender to briefly blend a small portion of the soup, leaving plenty of beans and vegetables whole.

7. 7

   Stir in the lemon juice. Taste and adjust the seasoning.

8. 8

   Serve warm with crusty bread.