How To Make Spinach and White Bean Soup
This gluten-free white bean soup is a healthy dish loaded with tasty veggies and filling beans for a well-balanced meal. Cook up a bowl in under one hour!
Serves:
Ingredients
- 3cupsbaby spinach
- ½cupcarrot,chopped
- 3tbspolive oil
- 1shallot,finely chopped
- 3garlic cloves,minced
- 2cupschicken stock
- 15ozwhite beans,(1 can), drained
- 1tspdried oregano
- ½tspdried thyme
- ½tspsalt
- ¼tspground black pepper
- 2tbsplemon juice
Instructions
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Combine the baby spinach and carrot in a food processor, then pulse until finely chopped.
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Heat the oil in a large pot over medium heat. Cook and stir the shallot and garlic in the hot oil for about 2 to 3 minutes, until fragrant.
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Stir in the spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally.
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Reduce the heat, then simmer for about 20 minutes, until the flavors combine.
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Remove the soup from the heat, then stir in the lemon juice. Puree with an immersion blender until smooth.
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Serve warm, and enjoy!
Nutrition
- Calories: 1023.47kcal
- Fat: 25.21g
- Saturated Fat: 4.09g
- Monounsaturated Fat: 16.35g
- Polyunsaturated Fat: 3.52g
- Carbohydrates: 148.28g
- Fiber: 34.97g
- Sugar: 12.57g
- Protein: 57.61g
- Cholesterol: 7.20mg
- Sodium: 996.67mg
- Calcium: 576.95mg
- Potassium: 4394.80mg
- Iron: 24.28mg
- Vitamin A: 328.40µg
- Vitamin C: 16.30mg
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