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Ingredients 0/12
Why You'll Keep Making This
This soup is packed with nutritious ingredients that warm you up from the inside out. The combination of spinach and beans creates a hearty, satisfying meal that is both healthy and comforting. It’s perfect for chilly days or when you want something wholesome and easy to make.
Cooking Hints
- Use fresh spinach for the best flavor, but frozen works well too if you’re in a pinch.
- Rinse canned beans thoroughly to reduce sodium and improve taste.
- Simmer the soup gently to allow the flavors to meld without overcooking the spinach.
- Rinse canned beans thoroughly to reduce sodium and improve taste.
- Simmer the soup gently to allow the flavors to meld without overcooking the spinach.
Directions
Tos the baby spinach and carrot into a food processor and pulse it a few times until everything is finely chopped. Next, heat some oil in a large pot over medium heat. Add the shallot and garlic, cooking and stirring for a couple of minutes until they smell amazing. Then, stir in the chopped spinach and carrot mix along with the chicken stock, white beans, oregano, thyme, salt, and pepper. Bring the soup to a gentle boil, stirring now and then. Once it’s boiling, lower the heat and let it simmer for about 20 minutes so all the flavors come together. When it’s ready, take the pot off the heat and mix in the lemon juice. Finally, use an immersion blender to puree the soup until it’s nice and smooth.
Serving Tips
Serve with a slice of crusty bread or a warm, buttered roll to soak up the broth. A sprinkle of grated Parmesan or a dollop of sour cream can add extra richness. Pair it with a simple green salad for a complete meal.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken overnight—just add a bit of water or broth when reheating to loosen it up. This soup also freezes well; thaw in the fridge before warming.
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