Ingredients
Equipment
Method
Instructions
- Prepare the work area. Drain the beans, cut the vegetables and start the spinach according to its package. Set the broth and lemon beside the stove. Keep a fork and small plate nearby for checking a carrot cube without leaning over the hot saucepan.
- Soften the onion and carrot. Warm the oil over medium heat. Add the onion and carrot and cook for 6–8 minutes, stirring along the bottom and corners. The onion should look translucent around its edges and the carrot should begin to yield. Lower the heat if the onion browns before the carrot begins to soften.
- Add the aromatics and broth. Stir in garlic and thyme for about 30 seconds. Pour in the measured broth and add the drained beans. Bring the liquid to a gentle simmer, then reduce the burner so small bubbles rise steadily without tossing the beans.
- Check the roots before thickening. Simmer for about 8 minutes. Lift one of the larger carrot pieces onto the plate and press it with a fork. It should yield easily through the center. If it resists, continue the gentle simmer and check again; do not move on because the estimated time has passed.
- Mash a portion of the beans. Press roughly one-third of the beans against the pot with the broad spoon, then stir the mash through the liquid. Work in several small areas so you do not crush all the carrots while chasing a single bean. The broth should gain body without becoming a purée.
- Fold in the cooked spinach. Add the loosened, well-drained leaves. Simmer for 2–3 minutes to combine and heat the prepared spinach through. This final warming follows its full package-directed cooking. Sweep the spoon through the pot to separate any green clumps.
- Finish and portion. Take the saucepan off the heat and add the teaspoon of lemon juice. Taste a cooled spoonful with carrot, bean and broth before adding salt and pepper. Divide solids between three bowls, then distribute the remaining broth.
Notes
Yield and timing: Makes 3 bowls. Allow about 10 minutes preparation and 20–25 minutes cooking, approximately 30–35 minutes total. The card uses 25 minutes cooking and 35 minutes total. Allow extra time for your spinach package or firm carrots.
Spinach: Measure 3/4 cup while frozen, then complete the package cooking directions. Drain well and separate the leaves. The final 2–3-minute soup simmer only warms the already cooked spinach; thawing alone is insufficient.
Texture: Cut carrots about 1/4 inch across. Simmer until their centers yield easily, then mash roughly one-third of the drained beans in the pot. Keep the remaining beans and carrots recognizable. Fold in spinach afterward. Add the measured lemon juice off heat, then make the final salt adjustment.
Storage: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for 3–4 days, accounting for any earlier ingredient storage. Reheat to a boil and 165°F throughout; loosen with broth if needed.
Allergens: Check broth, canned-bean labels and any accompanying bread for relevant allergens, including wheat or soy.