Ingredients
6
6 servings
- •1 cup dried white beans
- •water to cover
- •3 tablespoons olive oil
- •1 onion, chopped
- •2 carrots, cut into matchsticks
- •½ pound fresh spinach
- •5 cups chicken broth
- •2 teaspoons minced garlic
- •1 bay leaf
- •3 tablespoons chopped fresh parsley
- •1 ½ teaspoons salt
- •½ teaspoon ground black pepper
Instructions
- Place white beans into a large container and cover with water; let soak 8 hours to overnight.
- Drain beans, reserving 2 cups soaking water.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 211
- Carbohydrate: 27g
- Fat: 8g
- Fiber: 7g
- Protein: 10g
- Sugar: 4g
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