Cannellini Spinach Soup

This can be made before you know it - so easy and perfect for a warm & cozy night in.

INGREDIENTS

1 1/2 cup vegetable broth
2 Tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
5 oz baby spinach
2 cans (2 cups) cannellini beans (rinsed well)
8 oz mascarpone cheese
1/2 lemon, juice & zest
Fresh thyme
Salt & pepper

DIRECTIONS

• Heat olive oil in a large saucepan over medium heat, add onion and garlic. Cook for about 7-10 minutes, stirring occasionally, until softened.

• Add one cup of the broth, and bring to a simmer.

• Add cannellini beans and mascarpone and bring back to a simmer.

• Add the rest of the broth. Cook and stir for a couple of minutes, then add lemon juice and thyme.

• Add spinach and incorporate slowly until bright green and wilted. Season with salt, pepper and more thyme if needed. Top it with some grated lemon zest before serving.