Hearty and flavorful, this soup is based on a Greek recipe. We've added spinach for color and a nutritional punch. It's a tasty take on soup as the ultimate comfort food.
Add the beans to a pot and cover with water. Allow them to soak overnight.
Next Day
Drain the beans and rinse the water they've been soaking in.
Now add the beans back to the pot, cover with water and bring to a boil for about 4 or 5 minutes. Remove from the heat and drain.
In a clean soup pot, add the olive oil over a medium high setting. Saute the onions and garlic until fragrant, or about 5 minutes. Sprinkle the herbs over the vegetables, and cook for another minute or so.
Now, add the beans and the vegetable stock, and bring to a boil. Cover and cook for about 2 hours, until the beans are tender. The time may vary depending on the size of the beans.
Add the carrot slices, and cook for another 15 minutes or so until tender.
When the carrots are done, turn the heat to medium-low, and add the spinach, stirring until it wilts into the soup.
Last, add the lemon zest and juice, stirring to blend. Season to taste with salt and pepper.
Serve topped with Parmesan.
Notes
Note: To make it a vegan dish, leave out the Parmesan garnish, or switch to a vegan grated cheese.