Springtime Herb and White Bean Soup

• 5 tbsp avocado oil 
• 2 cups leeks, chopped (white and light green parts only)
• 5 garlic cloves, sliced 
• 2 tsp cumin
• 1 tsp fennel seeds
• 2.5 tsp salt, divided 
• 1/2 cup cilantro, chopped
• 3/4 cup dill, chopped
• 1/2 cup parsley, chopped
• 2 cups baby spinach
• 1 tsp turmeric
• 1 tsp ground pepper 
• 10 scallions, thinly sliced (white and light green parts only)
• 4 cups veg broth or water 
• 1 cup cooked white beans 
• 2 tbsp lemon zest 
• 2 tbsp pine nuts 

Step 1

Add the oil to a large sauté pan set over medium heat. Once hot, add the leeks and ½ teaspoon of salt and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic, fennel seeds and cumin, stirring occasionally, until aromatic, 2 to 3 minutes. Then add the cilantro, dill, parsley and scallions. Cook, stirring often, until fragrant and deep green, about 10-15 minutes. Add a splash of water if you think the herbs might be catching the pan.

Step 2

Increase the heat to medium-high and add the spinach—in batches if necessary—cooking it down between each batch to incorporate into the herbs. Add the turmeric, 2 teaspoons of salt and the pepper.

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Step 3

Once the spinach is fully incorporated, add the veg broth or water and the white beans. Bring to a boil. Once boiling, take off the heat. Add the lemon zest and taste for salt. 

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Step 4

Toast the pine nuts in a small pan (with no oil) over medium heat. Toast for 2 mins (watch carefully) until they just start to brown. Sprinkle over the soup, and enjoy!

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