White Bean & Spinach Soup

Ingredients

• 1 tbsp. olive oil
• 1 can cannellini beans, drained and rinsed
• 2 celery stalks
• 3 cloves garlic
• 4 cups vegetable stock
• 1 bay leaf
• Handful fresh basil leaves
• 500g baby spinach leaves or kale
• 1 onion, diced
• 2-3 baby potatoes, skin on, chopped
• 1/2 lemon rind
• Sprinkle rosemary

Method

1. 1Heat pot with olive oil and sauté onion and celery until softened, approx 5 mins.  Add garlic and continue to stir for an additional minute.
2. 2Add stock, potatoes, bay leaf, rosemary, season with S & P and let simmer until potatoes have cooked. Grate a little lemon rind into the soup.
3. 3Add basil, spinach and beans; simmer on low heat for 5 minutes.
4. 4Once all cooked you have option to blend for a smooth pureed soup or leave chunky.