White Bean and Spinach Soup

• servings: 2 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

1 (15.5-oz) can great Northern beans, divided

2 cups vegetable broth, divided

1/2 onion, diced

1 carrot, sliced

1 celery stalk, sliced

1 Tbsp olive oil

2 cloves garlic, minced

1/2 tsp dried basil

1/2 tsp dried crushed rosemary

2 cups spinach

Directions

Rinse and drain 1/2 can of beans. Place the beans and 1/2 cup broth in a food processor; blend until smooth. Rinse and drain the remaining 1/2 can of beans. Set aside.

Cook onion, carrot, and celery in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant.

Stir in pureed bean mixture, whole beans, 1 1/2 cups broth, basil, and rosemary. Reduce heat to medium-low, and simmer 15 minutes. Stir in spinach; simmer 10 more minutes.

Nutrition

• Calories: 271