Broccoli Spinach Soup

Cut broccoli crowns from stems, peel stems and cut into one-inch chunks. Rinse and drain spinach leaves. Peel potatoes and cut into one-inch cubes and cover with cold water in a bowl.

Heat olive oil in a Dutch oven and sauté shallots over low heat until soft, 2–3 minutes. Add vegetable broth, broccoli and potatoes and bring to a boil over medium-high heat. Reduce heat, cover and simmer about 20 minutes, until broccoli and potatoes are tender. Stir in spinach and cook until leaves are wilted.

Remove soup from heat and purée with an immersion blender, food processor or blender. Return soup to the pot and stir in salt and evaporated milk. You could use regular milk, but I didn’t have any in the house. Adjust the amount if you like your soup thicker or thinner.

Add white beans, and warm soup over medium heat until everything is nice and hot.

Garnish with either a sprinkling of nutmeg or a nice squeeze of lemon juice and serve with crusty bread for a satisfying meal.