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Spinach and White Bean Soup

Rated as 4 out of 5 Stars

"I came up with this recipe while doing a detox. I needed something healthy and vitamin packed, gluten free, soy free, and dairy free, and I hadn't been happy with the recipes I'd tried. This one was a winner! This recipe freezes well and can be reheated."
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Ingredients

47 m servings 488 cals
Original recipe yields 2 servings

Directions

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  1. Combine baby spinach and carrot in a food processor; pulse until finely chopped.
  2. 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.
  3. Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.

Nutrition Facts


Per Serving: 488 calories; 21.9 g fat; 58.7 g carbohydrates; 18.7 g protein; < 1 mg cholesterol; 1340 mg sodium. Full nutrition

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Reviews

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Not quite sure about detox but this is healthy and flavorful. The thyme is a bit over whelming so I recommend using 1/4 teaspoon.