Bean and Spinach Soup

Name: Bean and Spinach Soup
Prep time: 125 min
Cook time: 30 min
Total time: 155 min
Yield: 6
Ingredients: 1 cup dried white beans, navy, great northern or baby lima; 6 cups water; 4 garlic cloves, minced; 4 cups beef broth; kosher salt and black pepper to taste; 1/4 tsp rosemary, crushed; 1 tsp fresh thyme; 1/4 tsp white pepper; 1 tbs olive oil; juice of 1 lemon; 1/2 lb fresh spinach, stems removed and chopped

Ingredients

1 cup dried white beans, navy, great northern or baby lima
6 cups water
4 garlic cloves, minced
4 cups beef broth
kosher salt and black pepper to taste
1/4 tsp rosemary, crushed
1 tsp fresh thyme
1/4 tsp white pepper
1 tbs olive oil
juice of 1 lemon
1/2 lb fresh spinach, stems removed and chopped

This is a hearty soup, perfect for a cool fall evening. It is fresh with beans, garlic, spinach and bright with lemon juice.

Place the beans in a large sauce pan with water and bring to a boil.
Turn off the heat, cover and let soak for 2 hours.
Return to the heat and bring to the boil again.
Lower the heat and simmer, partially covered for about a half hour.
Crush the garlic and mash it with salt until no large pieces remain. Add it to the sauce pan along with the beef broth,
Simmer partially covered until the beans are tender 30-45 minutes.
When the beans are tender, stir in the rosemary, thyme, olive oil and lemon juice.
When ready to serve add the spinach and stir to combine.
Serve with crusty bread.