Spinach and White Bean Soup

This easy soup, my version of the one pictured below, is chock full of veggies, and freezes wonderfully.

Article from Women’s Health Magazine

I love the idea of customizing this soup by adding different types of beans and greens.

Ingredients: makes apr. 6-8 servings

• 7 cups water
• 3 large carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 leek, chopped*
• 3 bay leaves
• 1 teaspoon crushed red pepper
• 1 tablespoon kosher salt
• 4 cups spinach
• 1/8 cup extra virgin olive oil (EVOO)
• 4 garlic cloves, minced
• 1 can white beans, rinsed
• 2 tablespoons fresh dill, chopped
• Salt/pepper

*This is a good vid on how to slice/wash leeks. Another way is to chop the leeks into whatever size pieces you plan to cook, and then swirl them in a bowl of water.

• Bring water, carrots, celery, leek, bay leaves, and 1/2 teaspoon crushed red pepper to a boil.
• Reduce heat to medium, cover pot with lid, and cook for about 15 minutes.
• Add 1 tablespoon kosher salt and spinach. Stir, and continue cooking for about 12 minutes.
• While the soup is cooking, heat EVOO in a pan over medium heat. Add the remaining 1/2 teaspoon crushed red pepper and garlic, being very careful not to let the garlic burn.
• Add 2 cups of the soup to the pan, mix thoroughly, then add the EVOO/garlic/soup mixture to the soup pot.
• Stir, and add beans and fresh dill.
• Season to taste with additional salt and black pepper.
• Remove bay leaves, and serve.

If desired, top with chicken/turkey and serve with bread.