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Spinach and White Bean Soup

Lord Byron's Kitchen
  • 30 minutes
  • Serves 8

INGREDIENTS

3 cups

Baby spinach

1 tsp

Basil, dried

2

Bay leaves

3 cloves

Garlic

2 cups

Navy beans, cooked

1/4 cup

Parsley, fresh

1 tsp

Thyme, dried

1

White onion, large

4 cups

Vegetable stock

1 cup

Pasta

1/4 tsp

Black pepper

1/2 tsp

Salt

2 tbsp

Olive oil, extra virgin

2 cups

Water