A soup made from white beans with leeks, carrots, celery, spinach, a squeeze of lemon, and plenty of herbs (thyme and oregano) to make it tasty. Add in some noodles at the end if you want, just make sure you add extra water to cook them with!
- 1-2 tbsp olive oil.
- 1 large leek (or 2 small), sliced into thin half-moons.
- 3 cloves garlic, peeled and minced/crushed.
- 4 carrots, peeled and sliced into thin half-moons.
- 4 stalks celery, sliced thinly.
- 1 can white beans, drained and rinsed.
- 1 large bunch spinach, washed well.
- 1 small handful each fresh thyme and oregano (or 2 tsp each dried).
- Squeeze of lemon juice.
- 6 cups vegetable stock.
- Salt and pepper, to taste.
Heat the olive oil in a large pot on medium heat. When the oil is hot enough, add in the carrot, celery, leek, and garlic. Stir frequently, and cook until slightly softened.
Next, add the beans, spinach and herbs, and fry with the other vegetables for a minute. Squeeze in the lemon juice, then add all of the vegetable stock.
Bring to a gentle boil, then reduce the heat, until the soup is just simmering. Let simmer for at least 20 minutes, or until the carrots and celery are tender. Season with salt and pepper.