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Ingredients9 h 28 m servings 211 cals
Original recipe yields 6 servings
- 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 g fat; 26.7 g carbohydrates; 10.3 g protein; 4 mg cholesterol; 1434 mg sodium. Full nutrition
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