Tuna and White Bean Soup

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic
• 1 medium onion
• 2 medium carrot
• 2 stalks celery
• 15 ounces beans
• 12 ounces tuna
• 14.5 ounces tomatoes
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 cups spinach
• 1 tablespoon lemon juice

Instructions

1. 1Heat the olive oil in a large pot over medium heat.
2. 2Add finely chopped garlic, onions, carrots, and celery; sauté until vegetables are softened, about 5 minutes.
3. 3Rinse and drain the white beans and add to the pot.
4. 4Add the tuna (drained and flaked) and diced tomatoes with their juice.
5. 5Pour in the low-sodium vegetable broth and bring to a simmer.
6. 6Add chopped fresh thyme and rosemary.
7. 7Cover and simmer gently for 15 minutes, allowing the flavors to meld.
8. 8Stir in the spinach and continue to simmer until the spinach is wilted, about 2 minutes.
9. 9Remove from heat and stir in the lemon juice.
10. 10Taste and adjust seasoning with salt and pepper, if needed.
11. 11Serve hot, garnished with a sprig of fresh herbs if desired.