Spinach and White Bean Soup Recipe

Spinach and White Bean Soup Recipe

  • 3 cups baby spinach
  • 1/2 cup chopped carrot
  • 3 tablespoons olive oil
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 2 cups chicken stock
  • 1 (15 ounce) can white beans, drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons lemon juice
  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.
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