A healthy warming winter soup full of greens, beans, and veggies.
Tuscan Spinach and White Bean Soup
2 carrots, chopped
2 onions, chopped
2 bay leaves
4 cups stock or water
2 cups cooked white beans, drained
1/2 tsp. each - chili, cumin, oregano
3 cloves garlic, cut in thin slices
300 grams / 10 oz. spinach, chopped (fresh or frozen)
1 1/2 cups chopped, peeled tomatoes
1-2 tsp. lemon juice
grated Parmesan, if desired
salt/pepper to taste
Saute carrots and onions in olive oil, until onions are transparent, then cover with stock or water and add bay leaves. Let simmer for 15 minutes, then add cooked beans.
Meanwhile, in a separate pan, saute garlic slices lightly in olive oil, then add chili, cumin, and oregano. Stir in fresh or frozen spinach, and saute until wilted and most of the water has evaporated. Add chopped tomatoes, and salt/pepper to taste. Cook for another 5-10 minutes.
When carrots are done, add spinach/tomato mixture to soup, and check seasoning. Add a squeeze or two of lemon juice if you like, and serve topped with grated Parmesan cheese and a few grinds of fresh pepper.
Notes: You can also try making this soup using other greens (like kale or Swiss chard) and you may substitute chick peas for the white beans. If you are pressed for time, it is fine to use best quality canned beans and tomatoes (use 2 drained cans of beans/peas and 1 can of chopped/peeled tomatoes). Enjoy!