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Spinach and Leek Soup with Garlic and Cannellini Beans
Ingredients
  • 2 Tbs. olive oil
  • 3 medium leeks, white and light-green parts only, trimmed and sliced ¼ inch thick
  • 4 large cloves garlic, sliced lengthwise
  • 2 tsp. dried mustard
  • 6 cups lower-salt chicken broth
  • 8 oz. spinach, trimmed and cut into 1-inch ribbons (about 8 lightly packed cups)
  • 1 15.5-oz. can cannellini beans, rinsed and drained
  • 2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 oz. finely grated aged Gruyère (about ½ cup)
  • Extra-virgin olive oil, for serving
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