Serves 8
| 1 | cup dried cannellini or borlotti beans, soaked overnight and drained |
| 2 | teaspoons salt, and more to taste |
| 3/4 | cup olive oil |
| 1 | large onion, finely chopped |
| 2 | carrots, finely chopped |
| 4 | cloves garlic, coarsely chopped |
| 5 | sprigs fresh thyme |
| 1 | bay leaf |
| 3 | cups water |
| 1 | small leek, finely chopped |
| 1/2 | pound green beans, cut into 1-inch lengths |
| 2 | medium zucchini, cut into small dice |
| 2 | tomatoes, peeled, seeded, and chopped |
| 2 | cups (about 1 pound) fresh spinach leaves, stemmed and chopped |
1. In a large, wide pot, combine the beans with water to cover them by 1 inch. Bring to a boil, lower the heat, and simmer for 1 hour or until the beans are tender. Add a generous pinch of salt at the end of cooking. Drain and reserve the cooking liquid. (This will yield 2 1/2 to 3 cups of cooked beans.)
2. In a flameproof casserole, heat the oil over medium heat and add the onion and carrots. Cook, stirring often, for 15 minutes, or until tender. Add the garlic, thyme, bay leaf, and 2 teaspoons salt. Cook for 5 minutes longer. Add the water and bring to a boil.
3. Stir in the leek and green beans. Continue cooking for 5 minutes. Add the zucchini and tomatoes. Continue cooking for another 15 minutes. Taste for salt and add more, if you like.
4. Add the cooked beans, 1 cup of the reserved cooking liquid, and the spinach. Continue cooking for 5 minutes. (The soup simmers for 45 minutes.) If the soup is too thick, add more cooking liquid. Remove the bay leaf.
GARNISH
| 2 | teaspoons olive oil |
| 1 | tablespoon grated Parmesan, or more to taste |
1. Ladle the soup into bowls.
2. Sprinkle each with olive oil and Parmesan. - Adapted from "The Art of Simple Food"
Notes:
