Navy Bean, Spinach and Potato Soup

You'll Need

• 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 c of water
• 1 small bunch of fresh baby spinach. Rinse well and trim stems
• 1 c cooked navy beans
• salt and pepper to taste

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.