White Bean Soup

Ingredients

• •2 tablespoons olive oil
• •1 medium yellow onion, finely diced (about 1 cup)
• •1 medium carrot, cut into 1/4-inch dice (about 1/2 cup)
• •1 celery stalk, cut into 1/4-inch dice (about 1/2 cup)
• •3 garlic cloves, minced
• •1/2 teaspoon dried rosemary, crushed between your fingers
• •2 cans cannellini beans (15 ounces each), drained and rinsed
• •3 cups low-sodium vegetable broth, plus up to 1/2 cup as needed
• •2 packed cups baby spinach (about 2 ounces)
• •1 tablespoon fresh lemon juice, plus more to taste
• •1/4 teaspoon fine salt, plus more to taste
• •1/4 teaspoon freshly ground black pepper

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a deep 12-inch skillet with at least a 3-quart capacity over medium heat. Add the onion, carrot, celery, and 1/4 teaspoon salt. Cook for 8–10 minutes, stirring often, until the onion is translucent and the carrot starts to soften; reduce the heat if the vegetables brown. Stir in the garlic and crushed rosemary and cook for 30 seconds, just until fragrant.

   
2. 2

   Simmer the beans

   Add the drained beans, 3 cups vegetable broth, and black pepper. Increase the heat to medium-high just until the broth begins bubbling, about 2–3 minutes. Reduce to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the carrot is tender when pierced with a fork. Keep the simmer gentle rather than boiling hard.

   
3. 3

   Mash, wilt, and brighten

   Reduce the heat to low. With a potato masher, gently crush roughly one-quarter of the beans directly in the skillet, leaving plenty whole. Stir in the spinach and cook for 1–2 minutes, until wilted. Turn off the heat and stir in 1 tablespoon lemon juice. Taste before adding more salt or lemon; broth saltiness varies. If the soup is thicker than you like, stir in extra broth 2 tablespoons at a time, up to 1/2 cup. Ladle into bowls and serve.