White Bean, Spinach and Garlic Soup


  • 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
  • 4 cups chicken broth
  • 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.
  2.  Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes.
  3. Add broth, bay leaves and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes.
  4. 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.


One thought on “White Bean, Spinach and Garlic Soup

  1. Pingback: January Meal Plan | The Monthly Lineup

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