Spinach and White Bean Soup
Description
Raw spinach and canned white beans are pureed together in this simple soup with a bright dash of lemon juice that's fit for a detox.
Ingredients
•
3 cups baby spinach
•
1/2 cup chopped carrot
•
3 tablespoons olive oil
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1 shallot, finely chopped
•
3 cloves garlic, minced
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2 cups chicken stock
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1 (15 ounce) can white beans, drained
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1 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 tablespoons lemon juice
Directions
1
Combine baby spinach and carrot in a food processor; pulse until finely chopped.
2
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
Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.