Beans and Peas Recipe ⋮ Spinach and White Bean Soup

I came up with this recipe while doing a detox. I needed something healthy and vitamin packed, gluten free, soy free, and dairy free, and I hadn't been happy with the recipes I'd tried. This one was a winner! This recipe freezes well and can be reheated.

Ingredients

• 3 cups baby spinach
• ½ cup chopped carrot
• 3 tablespoons olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 2 cups chicken stock
• 1 (15 ounce) can white beans, drained
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons lemon juice

Cooking 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.

Nutrition Facts

• calories487.9
• carbohydrateContent58.7 g
• cholesterolContent0.7 mg
• fatContent21.9 g
• fiberContent13 g
• proteinContent18.7 g
• saturatedFatContent3.2 g
• sodiumContent1340 mg
• sugarContent4.1 g