CREAMY "Marry Me" White Bean Soup

INGREDIENTS

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 2 1/2 tbsp all purpose flour 20 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried thyme 0.50 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/4 tsp crushed red pepper 0.65 grams
• 2 1/2 cups vegetable broth 600 ml
• 1 cup low fat milk 240 ml
• 1 jar cooked white beans (same as canned) 25 oz / 700 grams
• 1/2 cup chopped sun-dried tomatoes packed in oil 55 grams
• 3 oz baby spinach 90 grams
• 2 tbsp grated Manchego cheese 15 grams
• 1/4 cup chopped fresh basil 10 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper

DIRECTIONS

1. Heat a stockpot with a medium heat and add in the olive oil
2. After a couple of minutes, add in the chopped onion and garlic, and mix continuously
3. Once the onion and garlic are lightly sautéed, about 4 minutes, add in the flour, continue to mix together, and go for 2 minutes
4. After cooking the flour for 2 minutes, add in the oregano, thyme, paprika, and crushed red pepper, quickly mix together, then add in the vegetable broth and milk (at room temperature), and gently mix together for 4 to 5 minutes
5. Once you end up with a slightly creamy texture with no lumps, about 5 minutes, add in the jarred white beans (drained and rinsed) and the chopped sun-dried tomatoes, gently mix together, then place a lid on the pan and lower to a low heat, simmer for 10 minutes, and gently shake the pan every 2 to 3 minutes
6. After simmering the beans for 10 minutes, remove the lid, add in the spinach, and gently mix together until lightly wilted, then season with salt & pepper, and mix together, then turn off the heat
7. Add in the grated cheese, chopped basil, and lemon juice, and give it one final mix until well mixed
8. Transfer into shallow bowls, serve at once, enjoy!