Spinach and White Bean Soup
Added to shopping list. Go to shopping list.
Ingredients47 m servings 488
Original recipe yields 2 servings
- Combine baby spinach and carrot in a food processor; pulse until finely chopped.
- 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.
- Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.
You might also like
Per Serving: 488 calories; 21.9 58.7 18.7 < 1 1340 Full nutrition
ReviewsRead all reviews 1