White bean, spinach and lemon soup

Holidays are over and we have probably all had more food and drink than we care to think about. Still, we need to eat and all the better if we can throw something good together with the minimum of effort.  This lovely lemony soup is something you can make in minutes. It is also filling enough to be a meal in itself, and healthy! I use a jarred cannellini beans but any white beans would work.

White Bean, Spinach and Lemon Soup

Serves 4

Ingredients

1 medium onion chopped

1 clove garlic, crushed

Olive oil

1 heaped tsp crushed coriander seed

4 cups chicken stock (or vegetable stock )

1 jar or can of cannellini beans

4 handfuls of fresh spinach – carefully washed and leaves torn

Juice of 1/2 medium lemon

Handful of fresh dill (or dried if no fresh available)

Pinch chilli flakes  – optional

Method

• Heat the oil in a large saucepan and gently fry the onion and garlic.
• Add the crushed coriander seeds and fry for a minute or two.
• Add the stock and bring to a simmer.
• Squeeze in the lemon juice and season accordingly with 1/4tsp salt and black pepper.
• Drain and rinse the  beans and allow them to heat through.
• Check the intensity of the lemon and adjust to your taste.
• When you are ready to serve, add the fresh spinach and cook very briefly – just until it starts to wilt. Remove from the heat and serve with a good sprinkling of fresh dill in each bowl.

Of course you can make this soup in the same way with beans you soak and cook yourself. However, for something quick and satisfying, the jarred ones work just fine.