Spinach And White Bean Soup - cooking recipe

Ingredients

3 cups baby spinach
1/2 cup chopped carrot
3 tablespoons olive oil
1 shallot, finely chopped
3 cloves garlic, minced
2 cups chicken stock
1 (15 ounce) can white beans, drained
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice

Preparation

Combine baby spinach and carrot in a food processor; pulse until finely chopped.
Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.