119-ounce can white kidney beans, drained and rinsed
10-12ouncesspinachchopped, tough stems removed
1tablespoonlemon juicefreshly squeezed
1-2tablespoonsgrated Pecorino Romano or Parmigiano Reggiano cheese.optional
salt and pepper to taste
Drizzle olive oil in a large stockpot set over medium heat.
Add the onions and celery; and saute for about 5 minutes or until onions are translucent.
Add the garlic and cook for barely a minute, stirring frequently.
Add the vegetable stock, grated potato, bay leaf, and thyme.
Bring to a boil, then reduce heat to medium, cover and simmer for 15 minutes.
Add the white kidney beans and simmer for another 5 minutes.
Stir in the spinach and simmer for 1 more minute.
Remove from heat and add lemon juice and parsley.
Adjust salt and pepper seasonings.
If using, garnish with cheese.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from a Canadian Living recipe