- 3 cups baby spinach
- 1/2 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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons lemon juice
- 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.
05/13/2018
recipepes.com
Spinach and White Bean Soup, recipe
PT15M
PT1H
5
455 calories
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