White Bean and Spinach Soup

Ingredients:

For the Soup:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable or chicken broth
• 2 cups water (optional, for thinning)
• 1 can (15 oz) white beans (such as cannellini or navy beans), rinsed and drained
• 2 cups fresh spinach (or substitute with kale or Swiss chard)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon turmeric (optional, for color and added health benefits)
• Salt and pepper to taste

For Serving:

• Crusty bread or baguette slices
• Grated Parmesan cheese (optional)
• Drizzle of olive oil or lemon juice for garnish

Instructions:

1. Sauté the Vegetables:
   • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
2. Add the Spices and Broth:
   • Stir in the smoked paprika, thyme, and turmeric. Cook for 1 minute to toast the spices.
   • Add the broth and water (if using). Bring to a simmer.
3. Add the Beans and Greens:
   • Stir in the white beans and cook for 10 minutes to allow the flavors to meld.
   • Add the fresh spinach (or kale) and cook until wilted, about 2-3 minutes.
4. Adjust Seasoning:
   • Taste the soup and adjust with salt and pepper as needed.
5. Serve:
   • Ladle the soup into bowls and garnish with a drizzle of olive oil or a squeeze of lemon juice.
   • Serve with crusty bread for dipping and grated Parmesan if desired.

This soup is perfect for a cozy and healthy meal. Let me know if you’d like suggestions for variations or ways to make it heartier!