Spinach and White Bean Soup

Directions

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

Methods :

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

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.

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