White Bean, Potato and Spinach Soup

We got home late last night and I wanted something quick, filling and healthy. I was feeling gross from eating out for 24 hours and needed to recharge with the spinach I used for the soup.

I had never tried this recipe before, but I had recently made a cheese and nut free pesto last month and it inspired this dish.

White Bean, Potato and Spinach Soup

2 Shallots, thinly sliced
2 cloves of Garlic, minced
2 Tbs Extra virgin olive oil
2 cans of white beans (your choice), drained and rinsed with water
7 medium size red potatoes, cut in 1 inch pieces (skin on)
1 lb or more of baby spinach
Salt & Pepper
1 bay leaf
1 tsp Rosemary, dried
48 oz pacific broth

Place a heavy bottom stock pot on medium high heat and add oil. Stir in shallots and garlic. Cook about 3 minutes. Add the beans. Season. Add the stock and potatoes. Bring to a boil and simmer with lid on for about 20 minutes. Remove bay leaf and rosemary if using fresh. When potatoes are fork tender add the spinach and stir. Turn heat off and puree soup with immersion blender or carefully transfer soup to blender and puree in batches. Serve with cheese and crackers (I prefer toasted baguette).

The end result is a soup with fiber, protein and a good source of iron.