Hearty White Bean and Spinach Soup with Rosemary and Garlic Recipe

"This recipe appears in: The Vegan Experience: Hearty White Bean and Spinach Soup with Rosemary and Garlic [Photographs: J. Kenji Lopez-Alt] White beans in a garlicky rosemary broth with wilted spinach make for a quick and easy, balanced, and delicious 25-minute meal in a bowl. amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Hearty White Bean and Spinach Soup with Rosemary and Garlic Recipe Reading Options: Cooking Mode Text Only Ingredients * 1/4 cup extra-virgin olive oil, divided * 1 medium onion, finely sliced (about 1 cup) * 1 stalk celery, diced (about 1/2 cup) * 6 medium cloves garlic, thinly sliced * 1 tablespoon chopped fresh rosemary leaves * 1 quart vegetable stock * 1 bay leaf * 1 (15 ounce) can white beans, drained and rinsed * 1 bunch spinach (about 4 ounces), trimmed and washed * 2 teaspoons juice from 1 lemon * Kosher salt and freshly ground black pepper Directions * 1. Heat 2 tablespoons oil in a medium saucepan over medium-high heat until shimmering. Add onions, celery, garlic, and rosemary. Cook, stirring frequently, until onions and garlic are softened but not browned, about 4 minutes. Add broth, bay leaves and beans. Bring to a boil, reduce to a bare simmer and cook for 10 minutes. Add spinach and continue cooking until completely wilted, about 5 minutes longer. Season to taste with salt and pepper. Stir in lemon juice. Serve immediately, drizzling remaining olive oil over bowls...."