By Tara Binder
There’s nothing better than a delicious, healthy and satiating bowl of soup in the cool winter months. While beans and greens are an essential part of my daily meals, this soup has a generous serving of both along with an abundance of fresh vegetables and garlic.
2 tbsp water for sautéing
1 onion, diced
2 carrots, chopped into larger bite size pieces
2 potatoes, chopped into larger bite size pieces
2 stalks of celery chopped into larger bite size pieces
1/2 tsp ground cumin
1 whole bulb garlic, pressed (not one clove, the whole bulb!)
3 ½ cups vegetable broth
2 bay leaves
3 cups of cooked small white beans (approx 2 cans)
1 tsp salt
1/8 tsp pepper
2 tsp freshly squeezed lemon juice
1 cup of fresh spinach chopped
Heat the 2 tbsp of water in a soup pot over medium heat.
Add your chopped onion and saute for about 5 minutes, adding more water as needed.
Add your chopped carrots, potato and celery and saute for 1 minute.
Add your cumin and stir to incorporate.
Add your pressed garlic, cook for 30 seconds and add the vegetable broth.
Add your two bay leaves.
Bring it to a boil and then reduce heat to a simmer, cover and cook for 15-20 minutes until the vegetables are fork tender.
Add the cooked beans and stir.
Once hot, remove from heat and add your salt, pepper and freshly squeezed lemon juice.
Remove the bay leaves.
Using a slotted spoon remove 2 cups of the veggies/beans and place in a separate bowl.
Blend the remaining soup in a high speed blender.
Add the pureed soup back to the soup pot together with the unblended beans/veggies. Stir.
Add your chopped spinach and allow a couple minutes for it to wilt.