Name: Spinach and White Bean Soup
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Baby spinach - 3 cups; Chopped carrot - ½ cup; Olive oil - 3 tablespoons; Shallot, finely chopped - 1; Garlic, minced - 3 cloves; Chicken stock - 2 cups; White beans, drained - 1 (15 ounce) can; Dried oregano - 1 teaspoon; Dried thyme - ½ teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Lemon juice - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach and White Bean Soup

1. Baby spinach - 3 cups

2. Chopped carrot - ½ cup

3. Olive oil - 3 tablespoons

4. Shallot, finely chopped - 1

5. Garlic, minced - 3 cloves

6. Chicken stock - 2 cups

7. White beans, drained - 1 (15 ounce) can

8. Dried oregano - 1 teaspoon

9. Dried thyme - ½ teaspoon

10. Salt - ½ teaspoon

11. Ground black pepper - ¼ teaspoon

12. Lemon juice - 2 tablespoons

How to cook deliciously - Spinach and White Bean Soup

1. Stage

Combine baby spinach and carrot in a food processor; pulse until finely chopped.

2. Stage

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. Stage

Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.