Lemon-Dill White Bean & Potato Soup

Ingredients:

olive oil
1 onion, diced
1 carrot, diced
2 stalks celery, diced
salt
4 garlic cloves, minced
ground black pepper
pinch red pepper flakes, to taste
1½ tsp ground coriander
200-250 gr potatoes, cut into chunks
1 can white beans (400 gr )
1.5 liter vegetable broth
large handful spinach
zest from 2 lemons
lemon juice from 2 lemons
1 small bunch dill, chopped

Instructions:

Place a soup pot over medium heat and add a generous pour of oil. Add the onion, carrot, celery, and a pinch of salt and cook for 15 minutes. Add the garlic, black pepper and red pepper flakes to taste, and coriander. Cook for about 30 seconds, then add the potatoes and another pinch of salt. Add the beans and vegetable broth. Simmer, covered, for 20 minutes.

Transfer about half the soup to blender and blend until just smooth. Return the blended soup to the pot. Wilt in the spinach, and mix in the lemon zest, juice, and dill. Serve warm.

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