Vegetable Soup with Spinach and White Beans

1. In a pan, place the olive oil and the leek.
2. Stir and let it sauté without browning.
3. As soon as the leek softens, add the potatoes, the carrots cut into pieces and half of the cooked white beans.
4. Season with salt and add enough water to cover everything (about 2 liters).
5. Stir, cover and cook on medium heat for about 30 minutes.
6. After 30 minutes and when the vegetables are cooked, puree everything until it is creamy.
7. Add 1 liter of water and bring to a boil.
8. Once it boils, add the diced carrots, spinach, and the remaining of the white beans.
9. Stir and cook for about 10 minutes and check the salt.
10. After 10 minutes and when the carrots are tender, remove from the heat and serve.

Recipe & Photo Credit: Neuza Costa, saborintenso.com