White Bean, Thyme and Lemon Soup

Preheat the oven to 175 ° C. Drain the chickpeas and place them on a baking sheet lined with parchment paper. Wash the Brussels sprouts, cut them in half and place them on the baking sheet as well.

Add a drizzle of olive oil. Add salt and pepper. Then, bake for 20 minutes.

Peel the onion and cut it into thin strips. Cut the celery stalks into small 2 cm cubes.

In a large saucepan, brown the onions and celery. Then press the garlic over the pan. Once the onions are slightly translucent, add the drained white beans.

Sauté for 1 minute, then pour in the vegetable broth. Add the sprigs of thyme. Add salt and pepper. Cook for 10 minutes over medium heat.

Finally, remove half of the soup, avoiding the sprigs of thyme but making sure that about half of the beans are present. Pour everything into a salad bowl and add the bread. Leave to infuse for a few minutes then mix everything using a blender.

Add a squeeze of lemon juice and pour the mixed soup into the main soup. Add the spinach leaves and cook for 2 minutes.

Serve the soup in a bowl, add the chickpeas and Brussels sprouts as well as a teaspoon of tapenade.

You can add a little more lemon zest and a drizzle of extra virgin olive oil for taste!