White Bean and Spinach Soup
Description
White beans are soaked overnight for this chunky soup with fresh spinach, garlic and parsley, perfect for a hearty, healthy weeknight meal.
Ingredients
•
1 cup dried white beans
•
water to cover
•
3 tablespoons olive oil
•
1 onion, chopped
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2 carrots, cut into matchsticks
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1/2 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 1/2 teaspoons salt
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1/2 teaspoon ground black pepper
Directions
1
Place white beans into a large container and cover with water; let soak 8 hours to overnight.
2
Drain beans, reserving 2 cups soaking water.
3
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.
4
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.