A comforting and flavorful soup featuring spinach and white beans, perfect for a quick and healthy meal.
Heat the chicken broth in a medium saucepan over medium-high heat until it starts to boil.
Using low-sodium broth allows you to control the salt level in the soup.
Add the diced carrot and let it cook in the boiling broth until it softens slightly.
Cut the carrot into small, even pieces to ensure they cook evenly.
Stir in the spinach and cook until it wilts, stirring occasionally.
Add the spinach in batches if needed, as it reduces in volume quickly.
Reduce the heat to low and add the cannellini beans and roasted garlic.
Rinse the beans thoroughly to remove excess sodium if using canned beans.
Season the soup with salt, black pepper, and red pepper flakes to taste.
Taste the soup before adding more seasoning to avoid over-salting.
Simmer the soup gently for 5-10 minutes to allow the flavors to meld together.
Cover the pot partially to retain heat while allowing some steam to escape.
Serve the soup hot, garnished with a sprinkle of fresh herbs if desired.
Serve with a slice of crusty bread for a complete meal.
Continue in our app for the best experience
