Bean and Potato Soup

This warming soup is quick, easy and hearty!

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 6 red potatoes, cut to bite-size pieces
• ¹⁄₄ 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

Directions

1. In a large skillet, heat oil over medium heat.
2. Add onion and potatoes; cook until onion is lightly browned (about 10 minutes).
3. Stir in thyme, tomato paste and 2 cups water; bring to simmer, cover and cook until potatoes are tender (about 8 minutes).
4. Add spinach; cover, and cook until wilted, about 3 minutes. Add cooked beans; bring soup to simmer, stirring frequently.
5. Adjust salt and pepper to taste.
6. Serve immediately.

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