Ingredients:
- 2 tablespoons olive oil
- 2 onions, chopped (about 3 cups)
- 3-4 stalks celery, chopped (about 1 cup)
- 5 cloves garlic, chopped
- 4 cups vegetable broth
- 4 cups water
- 1 pound Camellia Brand Great Northern Beans
- 3 sprigs fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon red pepper flakes
- 8 ounces baby spinach, chopped
- 1/4 cup lemon juice
- 1 teaspoon salt
Directions:
- Rinse and sort beans.
- Heat olive oil in a large Dutch oven over medium high heat. Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more.
- Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil.
- Reduce heat, cover, and simmer for 2 hours, or until beans are tender.
- Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.