Greens-Forward Fasolada: Bean Soup with Spinach

Soup

1. 1Heat 2 tablespoons olive oil in a large heavy pot over medium heat until shimmering.
2. 2Add the chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.
3. 3Stir in the minced garlic and dried oregano and cook 30–60 seconds until fragrant, taking care not to brown the garlic.
4. 4Add the crushed tomatoes and bay leaf, scraping any browned bits from the bottom of the pot; simmer 3–4 minutes to meld flavors.
5. 5Pour in the vegetable stock and bring to a gentle simmer, then add the drained white beans and stir to combine.
6. 6Reduce heat to medium-low and simmer uncovered until the flavors have blended and soup has slightly thickened, about 20–25 minutes.
7. 7Remove the bay leaf. For a creamier texture, mash about one-third of the beans against the side of the pot with a spoon or gently pulse 1 cup in a blender and return to the pot.
8. 8Stir in the chopped spinach and cook just until wilted, about 2–3 minutes.
9. 9Finish with the lemon juice, remaining 1 tablespoon olive oil, and season with salt and pepper to taste. Serve hot with an extra lemon wedge and a drizzle of olive oil.