Spinach and White Bean soup is another one of my all-time favorites that’s cheap and easy to make. Here goes:
- A lot of garlic, roughly chopped
- Two small onions or one large
- Dry white wine (if you’re being fancy)
- Chicken/vegetable broth
- Herb de Provence
- One big can or two little cans of cannellini or small white beans
- Lots of fresh spinach
- Pasta (optional)
- Hard cheese
In a large pot, sautée your onion until soft, then add your chopped garlic. Heat until it becomes aromatic, about thirty seconds. Add your broth and bring to a simmer. If using wine, add it now. Throw in some Herb de Provence and let simmer for eight to ten minutes. Then dump in half of your beans and let simmer for another two or three minutes. Now dig out your immersion blender and blend until you don’t see any more beans and the soup has gone all cloudy. Now add your pasta, if using, and a minute or two later the other half of your beans. (I use pasta only if I’m serving this as a main course.If it’s going to just be a light first course, leave out the carbs obv.) Wait until the pasta is al dente and then add your spinach. Remember that spinach cooks way, way down, so don’t be afraid to really add a whole giant bag of spinach. It won’t be too much, promise.
Ladle into bowls and grate your hard cheese over the top. Serve with some nice bread and MORE CHEESE.