Spinach And Navy Bean Soup

• 3/4 cup dried navy beans, soaked overnight (see Bella tips)
• 4 tbsp olive oil
• 2 cloves garlic, peeled and finely chopped
• 6 cups hot vegetable stock
• 2 tbsp lemon juice
• 7 1/2 cups spinach, tough stalks removed and leaves finely shredded
• None None Freshly grated Parmesan or pecorino cheese and cornbread to serve (see Bella tips)

1. Rinse beans in cold water. Place in a large pan and cover with fresh water. Bring to boil, reduce heat and simmer gently for 1 1/4 hours or until the beans are tender. Remove scum from surface during cooking. Drain.
2. Heat half of the olive oil in a pan. Add the garlic. Cook for 1 minute, stirring, until soft.
3. Stir in stock and beans and season. Bring to a boil, reduce heat and simmer for 15 minutes. Add spinach to the pan with the lemon juice and the remaining olive oil.
4. Simmer soup for 10 minutes until spinach wilts. Divide between 4 warmed serving bowls. Serve sprinkled with Parmesan or pecorino cheese and with cornbread, if desired.
5. (Bella tip) Place navy beans in a large bowl cover beans in boiling water and leave to soak over night

navy beans, olive oil, garlic, lemon juice, spinach

Taken from recipes-plus.com/api/v2.0/recipes/26661 (may not work)