Bean and Potato Soup
This warming soup is quick, easy and hearty!
2 Tbsp extra-virgin olive oil
1 medium onion, chopped
6 red potatoes, cut to bite-size pieces
tsp dried thyme
2 Tbsp tomato paste
2 cups of water
1 small bunch of fresh baby spinach. Rinse well and trim stems.
1 cup cooked navy beans
salt and pepper to taste
In a large skillet, heat oil over medium heat.
Add onion and potatoes; cook until onion is lightly browned (about 10 minutes).
Stir in thyme, tomato paste and 2 cups water; bring to simmer, cover and cook until potatoes are tender (about 8 minutes).
Add spinach; cover, and cook until wilted, about 3 minutes. Add cooked beans; bring soup to simmer, stirring frequently.
Adjust salt and pepper to taste.
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