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White Bean & Spinach Soup
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| 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 | vegetable stock |
| 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 | |
| freshly ground black pepper |
Procedures
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.
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