White Kidney Bean and Spinach Soup — Grandiose Supermarket L.L.C.

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  • 1 19-ounce can white kidney beans, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 large onion diced
  • 1 celery rib sliced
  • 3-4 garlic cloves minced
  • 4 cups vegetable stock
  • 1 large potato peeled and grated
  • 1 bay leaf
  • 1/2 teaspoon thyme dried
  • 10-12 ounces spinach chopped, tough stems removed
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon lemon juice freshly squeezed
  • 1-2 tablespoons grated 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.
  • Serve immediately