Prep: 20 min | Cooking: 15 min | Total: 35 min
Olive oil (2 tbsp)
Large yellow onion, diced (1/2)
Pine nuts (1/4 cup)
Garlic cloves, minced (2)
Salt (1/2 tsp)
White beans (one 15-oz can)
Broccoli, chopped (1 head)
Cauliflower, chopped (1 head)
Ground black pepper (1/4 tsp)
Vegetable broth (8 cups)
Fresh spinach (5 cups)
Lemon juice (1 tbsp)
Note: Immersion blender recommended. You may use a blender but will likely have to blend soup in increments.
Heat oil in a large pot. Fry onions and pine nuts with garlic and salt for about 6 minutes. Add beans, broccoli, cauliflower, pepper, and vegetable broth. Bring to a light boil, then reduce heat to low and simmer for 8 minutes or until you can pierce broccoli and cauliflower easily with a fork.
Stir in spinach and cook until it shrinks. With an immersion blender, puree the soup until smooth, then puree some more (must be super smooth. Do not ignore little chunks).
Stir in lemon juice. Serve with croutons.