- 1 cup dried white beans
- water to cover
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, cut into matchsticks
- 1/2 pound fresh spinach
- 5 cups chicken broth
- 2 teaspoons minced garlic
- 1 bay leaf
- 3 tablespoons chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Place white beans into a large container and cover with water; let soak 8 hours to overnight.
- Drain beans, reserving 2 cups soaking water.
- Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
- Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.
04/25/2018
recipepes.com
White Bean and Spinach Soup, recipe
PT15M
PT1H
5
455 calories
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