Marry Me White Bean Soup

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 3 1/2 oz (100 g) shallot, sliced
• 4 (12 g) garlic cloves
• 1 1/2 oz (40 g) sun-dried tomatoes
• 1 tsp (1 g) dried oregano
• 21 oz (600 g) canned white beans
• 4 cups (960 ml) low-sodium vegetable broth
• 4 oz (120 g) fresh spinach
• 3/4 oz (20 g) parmesan, grated
• 10 1/2 oz (300 g) plain Greek yogurt, 0%
• 2 tbsp (6 g) fresh basil

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Soften the sliced shallot in the olive oil 4 minutes, until golden; add the garlic, chopped sun-dried tomatoes and oregano 1 minute.
2. Add the rinsed white beans and broth, simmer 15 minutes; mash a third of the beans to thicken.
3. Wilt the fresh spinach 1 minute, take the pot off the heat and stir in the grated parmesan. Stir a spoonful of hot broth into the yogurt, then the yogurt into the pot; boiled, it splits.
4. Tear the basil over. Keeps four days; freeze it before the yogurt goes in, two months.