Categories: gaps, soup

Ingredients

• 2 Tbs. olive oil
• 3 cloves garlic minced
• 1 onion diced
• 4 cups chicken broth
• 5 oz. baby spinach
• 3 cups great northern beans
• 1 tsp. thyme
• 1 tsp. oregano
• 1⁄4 tsp. rosemary

Directions

1. Heat oil over medium heat.

2. Add onion and herbs; cover and cook until onion is soft, 5-8 minutes.

3. Add garlic and cook 1 minute more.

4. Stir in broth and drained beans, increase heat to high, and bring to a boil.

5. Reduce heat and simmer 5 minutes.

6. Using a slotted spoon, transfer 2 cups of beans to a bowl and set aside. Puree remaining soup in 3 small batches in blender until smooth.

7. Return soup and beans to saucepan; heat to a simmer.

8. Stir in spinach.

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