Hearty White Bean And Spinach Soup With Rosemary And Garlic Recipe

• 1/4 cup extra-virgin olive oil, divided
• 1 medium onion, finely sliced (about 1 cup)
• 1 stalk celery, diced (about 1/2 cup)
• 6 medium cloves garlic, thinly sliced
• 1 tablespoon chopped fresh rosemary leaves
• 1 quart
• 1 bay leaf
• 1 (15 ounce) can white beans, drained and rinsed
• 1 bunch spinach (about 4 ounces), trimmed and washed
• 2 teaspoons juice from 1 lemon
• Kosher salt and freshly ground black pepper

1. Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering. Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes. Add broth, bay leaves and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes. Add spinach and continue cooking until completely wilted, about 5 minutes longer. Season to taste with salt and pepper. Stir in lemon juice. Serve immediately, drizzling remaining olive oil over bowls.

extravirgin olive oil, onion, celery, garlic, rosemary, quart, bay leaf, white beans, spinach, lemon, kosher salt

Taken from www.seriouseats.com/recipes/2013/02/hearty-white-bean-spinach-soup-rosemary-garlic-recipe.html (may not work)