Hearty Bean and Potato Soup

You'll Need:

  • 2 Tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 6 red potatoes, cut to bite-size pieces
  • 1/4 tsp dried thyme
  • 2 Tbsp tomato paste
  • 2 c of water
  • 1 small bunch of fresh baby spinach. Rinse well and trim stems
  • 1 c cooked navy beans
  • salt and pepper to taste
 
Directions:
  1. In a large skillet, heat oil over medium heat.

  2. Add onion and potatoes; cook until onion is lightly browned—about 10 minutes.

  3. Stir in thyme, tomato paste and 2 cups water; bring to simmer, cover and cook until potatoes are tender, about 8 minutes.

  4. Add spinach; cover, and cook until wilted, about 3 minutes. Add cooked beans; bring soup to simmer, stirring frequently.

  5. Adjust salt and pepper to taste.

  6. Serve immediately.