Spinach and White Bean Soup
Lord Byron's Kitchen
extra virgin olive oil
large white onion
such as orzo or tripoline
cooked navy beans
In a heavy bottomed stock pot, over medium heat, add the olive oil and onions. Sauté for five minutes until the onions are translucent but not browned.
Add the salt, pepper, garlic, thyme, bay leaves, and basil. Stir to combine and cook for two minutes.
Add the vegetable stock and water; bring to a boil.
Add the pasta and stir to combine. Allow the pasta to cook for six to eight minutes.
Next, add the navy beans and spinach. Stir to combine.
Cook for two more minutes or until pasta is cooked and the spinach has wilted.
Turn off the heat and stir in the chopped parsley.
Note: This soup is a great freezer-friendly soup and can easily be reheated. Served with some crusty bread or some good crackers, this is a complete, wholesome meal.