I’ve been craving this soup too ever since I bought more fresh spinach the other day. It is a light but hearty soup. I also made some homemade beer bread to go with it.
White Bean and Spinach Soup
¼ of a medium onion chopped fine
2 stalks of celery chopped fine
1 Tablespoon Earth Balance margarine
½ teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried basil
1 teaspoon better than bouillon vegetable base
4 cups of water
1 15 ounce can of great northern beans
2 handfuls of fresh spinach
Chop up the onion and celery in small pieces. Melt the margarine and add the celery and onion.
Sauté until the onion is soft. Stir in the salt, thyme, basil and vegetable base. Slowly add the 4 cups of water. Add the great northern beans.
Cook over medium high heat for about a half hour.
When ready to eat, bring soup to a boil and add the fresh spinach. I trimmed the stems off the spinach and sliced it in about half inch slices.
Continue cooking for about 10 minutes until the spinach wilts. Serve.