White Bean & Spinach Soup
- Rinse and sort beans.
- Heat olive oil in a large Dutch oven over medium high heat. Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more.
- Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil.
- Reduce heat, cover, and simmer for 2 hours, or until beans are tender.
- Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.