leavesSprig of fresh rosemary, picked and finely chopped (about 2 tbsp)
1tablespoonolive oil
2large potatoes, peeled and diced
1can of cannellini beans, drained and well rinsed
1litrevegetable stock
Approx. 2 large handfuls of chopped or baby spinach
Juice of one lemon
Instructions
Heat olive oil in a deep saucepan. Add leek, celery, onion, garlic and rosemary. Cook over a low to medium heat for about 10 minutes, or until everything has softened and cooked down a bit.
Add the diced potato, beans and vegetable stock. Bring to a simmer and cook for 20 minutes or until potato is soft.
Add spinach and lemon juice and stir through. Taste and season with salt and pepper.
I served this with some turkish bread and a peppery extra virgin olive oil for dipping.