Spinach and White Bean Soup recipe
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Ingredients
- 3 cups baby spinach ½ cup chopped carrot 3 tablespoons olive oil 1 shallot, finely chopped 3 cloves garlic, minced 2 cups chicken stock 1 (15 ounce) can white beans, drained 1 teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons lemon juice
Nutrition Info
- 487.9 caloriescarbohydrate: 58.7 gcholesterol: 0.7 mgfat: 21.9 gfiber: 13 gprotein: 18.7 gsaturatedFat: 3.2 gservingSize: -sodium: 1340 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Spinach and White Bean Soup
Directions
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Combine baby spinach and carrot in a food processor, pulse until finely chopped.
Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.