Spinach and White Bean Soup with Lemon and Dill
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Ingredients
- 800 g tinned haricot beans
- 200 g spinach
- 1 onion
- 2 garlic cloves
- 900 ml vegetable stock
- 4 tbsp olive oil
- 1 lemon
- 15 g fresh dill
Nutrition (per serving)
- Calories
- 385 kcal
- Protein
- 17 g
- Carbohydrate
- 36.3 g
- of which sugars
- 5.7 g
- Fat
- 15.3 g
- of which saturates
- 2.2 g
- Fibre
- 13.9 g
- Salt
- 3.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a large saucepan and soften the onion for 6 minutes, then add the garlic for 1 minute.
- 3
Add the haricot beans, with their liquid, and the vegetable stock. Season well and simmer for 15 minutes.
- 4
Blitz roughly half the soup with a stick blender, leaving plenty of texture, then stir it back into the pan.
- 5
Stir in the spinach and the juice of the lemon, and cook for 2 minutes until just wilted.
- 6
Scatter with chopped dill and serve hot.
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