Rustic White Bean and Spinach Soup

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Ingredients

• 5 cloves of garlic, finely chopped
• 1 onion, diced
• 3 King oyster mushrooms, roughly chopped
• 2 tbsp olive oil
• Leaves from a few sprigs of thyme
• 1/2 tsp dried oregano
• 2 tsp salt (optional)
• 1 tsp chili flakes
• 1/4 tsp turmeric
• 2 cans (400g each) navy beans, rinsed and drained
• 1 can (400g) chickpeas, rinsed and drained
• 2 liters vegetable stock
• Spinach
• Lemon zest
• Freshly squeezed lemon juice
• Avocado
• Fresh cracked pepper

Instructions

1. In a stockpot over medium heat, sauté garlic and onions in olive oil for 3 to 4 minutes.
2. Add thyme, oregano, salt, chili flakes, and turmeric. Stir well to combine.
3. Add navy beans, chickpeas, and shredded King oyster mushrooms. Stir to combine.
4. Pour in vegetable stock, increase heat, and bring to a boil.
5. Transfer 2-3 cups of the soup to a blender and blend until smooth. Alternatively, use an immersion blender.
6. Return the blended mixture to the pot and stir to thicken the soup.
7. Chop some spinach and place it in serving bowls.
8. Ladle the hot soup over the spinach.
9. Garnish with lemon zest, lemon juice, avocado, and fresh cracked pepper.
10. Serve and enjoy the rustic white bean and spinach soup!

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