banner
Go Ask Mom

Go Ask Mom

Recipe: White bean and spinach soup

Posted August 31

Courtesy: Catering Works

I featured Jill Santa Lucia, CEO and culinary director of Catering Works, on Monday as part of Go Ask Mom's weekly local mom feature. Catering Works recently got involved in Supper Meals, a new service that delivers healthy meals to homes across the Triangle.

Today, Jill shares this recipe, a favorite for her Catering Works and Supper Meals clients. As we head into fall, this will be so yummy.

White Bean and Spinach 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
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 and freshly ground black pepper

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.

Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.

Comments

Please with your WRAL.com account to comment on this story. You also will need a Facebook account to comment.

Oldest First
View all