Spinach and White Bean Soup

• Vegan

• Produce

  • 2 cups Baby spinach
  • 1/2 tsp Basil, dried
  • 2 Bay leaves
  • 1 (15-ounce can Cannellini beans
  • 3 cloves Garlic
  • 1 Lemon, Juice of
  • 1 Onion
  • 2 tbsp Parsley, fresh leaves
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 4 cups Vegetable stock

• Pasta & Grains

  • 1 cup Orzo pasta

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 4 cups vegetable stock
• 2 bay leaves
• 1 cup uncooked orzo pasta
• 2 cups baby spinach
• 1 (15-ounce) can cannellini beans, drained and rinsed
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Directions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.