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Ingredients
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1 cup dried white beans
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water to cover
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3 tablespoons olive oil
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1 onion, chopped
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2 carrots, cut into matchsticks
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½ pound fresh spinach
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5 cups chicken broth
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2 teaspoons minced garlic
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1 bay leaf
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3 tablespoons chopped fresh parsley
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1 ½ teaspoons salt
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½ teaspoon ground black pepper
Directions
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Place white beans into a large container and cover with water; let soak 8 hours to overnight.
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Drain beans, reserving 2 cups soaking water.
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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.
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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.
Nutrition Facts (per serving)
211 | Calories |
8g | Fat |
27g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 211 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 4mg | 1% |
Sodium 1434mg | 62% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 7g | 25% |
Total Sugars 4g | |
Protein 10g | 21% |
Vitamin C 16mg | 18% |
Calcium 136mg | 10% |
Iron 5mg | 27% |
Potassium 924mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.