Categories: Main Dish, Soup

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups canned white beans (Great Northern or Navy)
• 4 cups low-fat chicken stock
• salt
• 1 (10 ounce) package fresh spinach, tough stems removed, thoroughly washed, and coarsely chopped
• fresh ground black pepper

Directions

1. Heat oil in a saucepan over med-high heat.

2. 2 Add in onion and garlic; stir/saute until the onion begins to soften, 2-3 minutes.

3. Add in beans and stock; season with salt to taste.

4. Increase heat to high and bring to a boil.

5. Decrease heat to med-low, partially cover pan, and simmer until the soup has thickened slightly, about 15 minutes.

6. Add in spinach; cook 5 minutes until wilted.

7. Transfer soup in batches to a food processor or blender and puree or use an immersion blender.

8. Return soup to saucepan; adjust seasoning to taste with salt and pepper.

9. Reheat over med-low heat and serve.

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