Ingredients9 h 28 m servings 211
- 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.
Per Serving: 211 calories; 7.7 26.7 10.3 4 1434 Full nutrition
ReviewsRead all reviews 4
I adapted this to make in my Instant Pot®. I put the beans in the pot and covered with water. I let them soak for about an hour, and then put on the lid, closed the vent, did manual 15 minutes, ...
It was a very good soup. However, I used a powder chicken bullion and added the amount of salt called for in the recipe. Ot was way too salty. I added chicken breast and rice to absorb some of t...