How about a new recipe?
This recipe takes just 20 minutes from start to finish but tastes like it’s been simmering all day. You can sub kale, escarole or your favorite “green” for the spinach in this tasty soup! It works well in the warmer weather, too.
Spinach and White Bean Soup
2 tbsp avocado or olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 pound spinach, washed and chopped
4 cups low-salt veggie broth
1 (15 oz.) can white beans, drained & rinsed Sea salt
1. In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes.
2. 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.
3. Ladle into soup bowls and enjoy!
In good health,
P.S. If healthified, always-gluten-and-dairy-free recipes are your jam, you’re gonna love my (free) 3-Day Meal Plan. It’s designed for women looking to lose excess body fat, but if you just wanna download it for all the new, tasty recipes, I won’t tell anyone. ;-)