Ingredients

• 300 g white Jaś beans
• 2 liters broth (e.g., from a cube)
• 2 carrots
• 350 g potatoes
• 10 pieces dried tomatoes
• 2 tablespoons extra olive oil
• 1 onion
• 1 leek
• 2 cloves garlic
• 60 ml white wine (optional)
• Seasonings: a pinch of chili flakes or hot paprika, 1/2 teaspoon each of oregano, thyme, and rosemary
• a handful of spinach

Preparation

1. Rinse fresh beans, place in a large pot, cover with broth, and cook until tender for about 1 hour. Dry beans should be soaked overnight in cold water, then drain the water, add broth, and cook until tender for about 1.5 hours. Meanwhile, season with salt and ground pepper.
2. Peel and slice the carrot into thin slices, add to the pot with cooked beans. Cook for about 7 minutes.
3. Peel potatoes, dice and add to the pot with beans. Add chopped dried tomatoes and cook everything for about 10 minutes.
4. Meanwhile, pour olive oil into a large pan and add diced onion. Sauté until translucent, then add washed leek cut into slices and continue to braise the vegetables for about 5 minutes. Add minced garlic pressed through a garlic press and sauté for about 2 minutes.
5. Pour wine onto the pan and simmer until evaporated, then transfer the entire contents of the pan to the pot with the soup.
6. Season the soup with spices and cook for about 2 minutes. Set aside about 2 cups of soup and blend it with a blender into a cream, then pour it back into the pot with the soup and mix.
7. Now add spinach, stir and remove the soup from heat.