This recipe takes just 20 minutes from start to finish but tastes like it’s been simmering all day. You can sub kale, silver beet or any of your favourite green for the spinach in this tasty soup! This is a goodie for the Queens in the Southern Hemisphere right now going into winter, but can also be eaten cold if you're going into warmer months.
P.S the optional goats cheese really shouldn't be optional. It is very delish. Sub this for feta if ya fancy. Spinach and White Bean Soup
2 tbsp avocado or olive oil 1 small onion, chopped 2 garlic cloves, chopped 500g (1 pound) spinach, washed and chopped 4 cups low-salt chicken broth or bone broth 1 (15 oz.) can white beans, drained & rinsed Sea salt Freshly ground black pepper (optional: crumbled goat cheese)
In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes.
Add garlic and saute for about 15-30 seconds before stirring in the chopped spinach. Saute until wilted, about 2 minutes. Add the broth and beans and cover to simmer about 5 minutes, until the beans are heated. Leave to cool and pour into a blender to whizz, or keep it chunky.
Ladle into soup bowls and add optional 2 tbsp of crumbled goat cheese.
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