Beans and Greens Soup

• 2 tablespoons olive oil
• 6 cloves garlic, chopped
• 1 onion, chopped
• 10 ounces spinach, frozen
• 1 quart vegetable stock or water
• 1 15 ounce can cannellini beans
• 2 teaspoons Soy sauce
• Salt and pepper to taste
• 1 teaspoon Lemon zest

Preparation

1  In a large pot, heat oil and cook onion and garlic over low heat for about 10 minutes.
2 Meanwhile, rinse and chop the spinach. When onion is soft add spinach, stock, pepper, soy sauce, lemon zest and all of the beans, raise the heat to medium-high and cook until hot.
3 Puree with an immersion blender in the pot. Serve with croutons if desired.