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
Why This Recipe Is A Favorite
This soup is both comforting and nutritious. It combines creamy beans with fresh spinach for a perfect balance of flavors. It’s easy to make and great for a quick, healthy meal any day of the week.
Kitchen Tricks
- Use fresh spinach for the best texture and flavor, but frozen works well too.
- Rinse the cannellini beans thoroughly if using canned to reduce sodium and improve taste.
- Simmer the soup gently to allow the flavors to blend without overcooking the spinach.
- Rinse the cannellini beans thoroughly if using canned to reduce sodium and improve taste.
- Simmer the soup gently to allow the flavors to blend without overcooking the spinach.
Directions
Tos the baby spinach and carrot into a food processor and pulse them until they’re finely chopped. Heat some oil in a large pot over medium heat, then add the shallot and garlic. Cook them for a couple of minutes until they smell amazing and soften up a bit. Next, stir in the chopped spinach and carrot mixture along with the chicken stock, white beans, oregano, thyme, and a pinch of salt and pepper. Bring everything to a gentle boil, giving it a stir now and then. Once it’s bubbling, lower the heat and let it simmer for about 20 minutes so all those flavors can meld together. When it’s done, take the pot off the heat and squeeze in the lemon juice. Finally, use an immersion blender to puree the soup until it’s nice and smooth.
Serving Options To Try
Serve with crusty bread or a warm baguette to soak up the broth. A sprinkle of grated Parmesan or a drizzle of olive oil on top adds a nice touch. Pair it with a light salad for a complete meal.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened. This soup also freezes well for up to 2 months.
