Creamy White Bean Soup & Sautéed Spinach

1 head of garlic
¼ cup olive oil
1 tbsp butter
1 medium vidalia onion
2 ½ cups low sodium vegetable stock
1 bay leaf
2 cans white beans
½ cup parmesan cheese
Salt to taste
5 oz baby spinach

Preheat oven to 375°. Cut off pointed end of garlic head. On aluminum foil, drizzle extra virgin olive oil over garlic. Wrap head of garlic in aluminum foil and roast in oven for 30-40 minutes. Dice onion then heat 2 tbsp of extra virgin olive oil and 1 tbsp butter over medium heat. Add onion to pot. Cook until fragrant and translucent. Add 2 ½ cups low sodium vegetable stock. Add bay leaf and 1 can of rinsed white beans. Season with salt and simmer for 10 minutes. Remove bay leaf and add mixture to blender. Peel roasted garlic and pop into blender then blend until smooth. Add soup back into pot over medium heat and add second cup of canned rinsed white beans and cook until hot. In small pan, cook 5 oz of baby spinach with drop of olive oil until soft. Ladle soup into bowl, garnish with roasted baby spinach, drizzle with extra virgin olive oil, and enjoy!

Megan Says
“Nothing beats the comfort of a bowl of soup! This is an especially dish satisfying thanks to creamy white beans and sauteed spinach for extra nutrition!”

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