Spinach & White Bean Soup

Ingredients

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

• Onions

  Raw

  ¾ cup, sliced or 86g

• Carrots

  Raw

  ¾ cup chopped or 96g

• Celery

  Raw

  ¾ cup chopped or 76g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Great northern beans

  Mature seeds, canned

  30 oz or 851g

• Spinach

  Raw

  2 cup or 60g

• Kale

  Raw

  1 cup, chopped or 67g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Basil

  Fresh

  3 tbsp, chopped or 8g

• Lemon juice

  Raw

  1 tsp or 5g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

Directions

1. 1. In a medium pot, heat olive oil over medium heat for 2 minutes or until shimmering. 2. Add onion, carrots, celery, and garlic and cook for 5 minutes or until garlic is fragrant and onions are translucent. Add tomato paste and cook for another 5 minutes. 3. Add water and beans, increase heat, and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in spinach and kale and allow to wilt. 4. Carefully transfer contents of pot to blender. Add red pepper flakes, basil, ad lemon juice. Puree for 30 seconds or until smooth. Season with salt and pepper.

Similar Foods

• White Bean Bacon Soup
• White Bean & Spinach Quesadillas
• White Bean and Kale Soup
• Pork, White Bean & Kale Soup
• Spanish White Beans with Spinach
• White Bean and Arborio Rice Soup