1 Lb Cannolini beans soaked over night
2 large carrots peeled and finely chopped or pulse in food processor
4 Stalks celery and finely chopped or pulse in food processor
1 Large or 2 Medium Onions peeled and finely chopped or pulse in food processor
4 Fresh Bay Leaf
5 Tb Extra Virgin Olive Oil
2 Tb Lemon Juice
2 Tomato diced
1 Bunch Scallions Chopped
1 Leek Chopped
1 Bunch picked spinach
In a large pot, sweat carrots, celery, onion and bay leaf in 4Tb extra virgin olive oil.
Add the beans and cover with stock, or water. Cook until beans are tender.
Purée 1/3 of the “soup” in a food processor, then add it back.
In a pan, sweat the diced tomato, scallions, leeks, until they soften in 1 Tb extra virgin olive oil, add spinach to wilt. Add the soup and warm through, finish with lemon juice, and plate in a soup bowl.