You are here: Home » Recipes » Country Spinach, Tomato and White Bean Soup Country Spinach, Tomato and White Bean Soup Recipe by Jamie Geller Yield 4 servings Prep 8 minutes Cook 27 minutes A hearty, healthy vegetable soup, perfect for the holiday season. Andrew Purcell PrintEmail Ingredients 2 tablespoons olive oil1 large onion2 medium carrots, coarsely chopped1 stalk celery, coarsely chopped2 cloves garlic, chopped1 can (14 ounce) diced tomatoes1 can (15 ounce) cannellini beans, rinsed and drained1 quart vegetable broth1 tablespoon fresh thyme (or 1 teaspoon dried)1 bay leaf1 5 ounce container whole fresh baby spinach leaves or 2 cups frozen chopped spinach1 teaspoon kosher salt1/2 teaspoon to 1 teaspoon red pepper flakes (optional) Freshly ground black pepper Instructions 1. Heat the olive oil over medium-high heat in a large pot. Add the onion and cook until it begins to soften, about 5 minutes. Add the carrots, celery, and garlic, and cook 5 minutes more, stirring often. 2. Add the tomatoes and their juice, beans, broth, thyme, and bay leaf and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. 3. Stir in the spinach, salt, red pepper flakes (if using), and black pepper to taste. Cook just until the spinach is wilted, 2 minutes more. Remove and discard the bay leaf. Ladle the soup into bowls and serve warm. Recipe reprinted with permission from Joy of Kosher. Copyright 2013, William Morrow.