White Bean and Spinach Soup Recipe

White Bean and Spinach Soup Recipe

  • 1 cup dried white beans
  • water to cover
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, cut into matchsticks
  • 1/2 pound fresh spinach
  • 5 cups chicken broth
  • 2 teaspoons minced garlic
  • 1 bay leaf
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  1. Place white beans into a large container and cover with water; let soak 8 hours to overnight.
  2. Drain beans, reserving 2 cups soaking water.
  3. 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.
  4. 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.
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