Vegetable Soup with Spinach and White Beans Recipe

1. In a large heavy-bottomed pot, add the olive oil and the sliced leek. Sauté over medium heat until the leek is soft and translucent, ensuring it does not brown to maintain a clean flavor profile.
2. Add the potatoes, the pound of carrot pieces, and half of the cooked white beans. Season with salt and pour in 2 liters of water, or enough to fully submerge the vegetables.
3. Stir the mixture, cover the pot, and simmer on medium heat for 30 minutes until the vegetables are fork-tender.
4. Use an immersion blender to puree the base until completely smooth and creamy. If using a standard blender, work in batches.
5. Pour in the remaining 1 liter of water and bring the silk-smooth base back to a rolling boil.
6. Gently stir in the diced carrots, the fresh spinach leaves, and the remaining half of the white beans.
7. Simmer for an additional 10 minutes until the diced carrots reach a tender-crisp texture and the spinach is vibrant and wilted. Taste and adjust salt if necessary.
8. Remove from the heat and serve immediately, ideally with a final drizzle of raw olive oil for a glossy finish.

Adapted from a Recipe by: saborintenso.com