Warm Spinach & White Bean Soup with Capers and Almonds

Ingredients

• •5 oz spinach, fresh
• •2 cans (15 oz each) cannellini beans, drained and rinsed
• •3 tbsp capers, drained
• •4 cloves garlic, minced
• •1/3 cup almonds, sliced
• •4 cups vegetable broth, low-sodium (gluten-free)
• •3 tbsp olive oil
• •1 tsp lemon juice, fresh or bottled

Directions

1. 1Toast sliced almonds in a dry pot over medium heat 2 minutes until golden; set aside.
2. 2Heat olive oil in the same pot over medium heat and sauté garlic 1 minute until fragrant.
3. 3Add cannellini beans and vegetable broth; bring to a gentle boil over medium-high heat.
4. 4Use a ladle to lightly mash some beans against the pot wall to thicken the soup.
5. 5Stir in spinach and capers; simmer 3 minutes until spinach is fully wilted.
6. 6Finish with lemon juice, ladle into bowls, and top with toasted almonds.

💡 Capers are salty enough to season much of this white-bean soup. Taste only after the beans and capers have simmered together.

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