Spinach and White Bean Soup

Name: Spinach and White Bean Soup
Total time: 47
Yield: 2
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

Recipe by jenn from allrecipes.com

Dinner 47 Mins.

Ingredients

2 servings

•

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

Instructions

Combine baby spinach and carrot in a food processor; pulse until finely chopped.
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.
Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.