Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Delicious, hearty, and healthy (even if the color is odd). Serve topped with Parmesan cheese.

Recipe Summary

cook:
1 hr 8 mins
additional:
8 hrs
total:
9 hrs 28 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place white beans into a large container and cover with water; let soak 8 hours to overnight.

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  • 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.

Nutrition Facts

211 calories; protein 10.3g; carbohydrates 26.7g; fat 7.7g; cholesterol 4.2mg; sodium 1434mg. Full Nutrition
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