Spinach and White Bean Soup
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Ingredients47 m servings 488 cals
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.
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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