Spinach and White Bean Soup Recipe

Combine the baby spinach and carrot in a food processor, then pulse until finely chopped.

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.

Stir in the spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally.

Reduce the heat, then simmer for about 20 minutes, until the flavors combine.

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

Serve warm, and enjoy!