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.

• Preparation Time: 20 mins
• Cooking Time: 27 mins
• Total Time: 47 mins
• Calories: 488 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine baby spinach and carrot in a food processor; pulse until finely chopped.

Step 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.

Step 3

Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.