White Bean Soup
Ready in: 30 minutes
Servings: 4-6 bowls
Beans are at the center of every centenarian diet. Not only do they provide great fiber, but good protein to help you feel satisfied and full!
3 cups cooked white beans
1 large onion, chopped
2 garlic cloves, minced
1-2 medium sized carrots, chopped
3 celery stalks, chopped
2 handfuls of spinach
2 tbsp of tomato paste
1 tsp fresh rosemary
3 tbsp olive oil
1 tsp sea salt
pepper to taste
1 tsp shoyu
Pour olive oil in a dutch oven or large pot on medium heat. Saute the onions and garlic, mixing until they are translucent. Add a pinch of salt, mix, then turn down heat to low. Let the onions and garlic simmer on low for about 15 minutes.
Add carrots, celery, cooked white beans, and add enough additional water or vegetable stock to cover the beans (approximately two quarts)
Turn the heat up to medium to bring to a simmer. And then back down to low heat to cover and let it cook for another 10 minutes.
Mix in rosemary, sea salt, and spinach to the pot.
Cook until leaves soften and brighten in color.
Add a splash of shoyu soy sauce (approx. 1 tsp.) to taste.
Serve with toasted sourdough with a drizzle of olive oil, and enjoy.