Tomato and White Bean Soup with Spinach and Lemon

What you need

• 3 tbsp extra-virgin olive oil, plus more for serving
• 1 onion, finely chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, thinly sliced
• 1 tsp dried oregano
• 400 g (14 oz) canned chopped tomatoes
• 2 can (2 cans) white beans, 400 g each, drained and rinsed
• 1 l (4 cups) vegetable stock
• 1 leaf bay leaf
• 100 g (3 1/2 oz) baby spinach
• 1 tbsp lemon juice
• salt, to taste
• black pepper, freshly ground, to taste
• 1 handful fresh parsley, chopped

Method

Restated from the original video

1. 1

   Warm the olive oil in a big soup pot over medium heat.

2. 2

   Add the onion, carrots, celery and a pinch of salt. Cook, stirring often, until soft but not browned, 8-10 min.

3. 3

   Stir in the garlic and oregano and cook until fragrant, about 1 min.

4. 4

   Add the tomatoes and cook, stirring now and then, until slightly thickened, about 5 min.

5. 5

   Add the beans, stock and bay leaf. Bring to a boil, then lower the heat and simmer, partly covered, until the vegetables are tender, 20 min.

6. 6

   Remove the bay leaf. Mash a ladleful of beans against the side of the pot with a spoon, or blend a quarter of the soup with an immersion blender, to thicken it.

7. 7

   Stir in the spinach and cook until wilted, 2 min.

8. 8

   Add the lemon juice, then taste and adjust with salt and pepper.

9. 9

   Ladle into bowls and top with parsley, black pepper and a drizzle of olive oil.

Imported from tastymediterraneo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.