Cream of Spinach and White Bean Soup
From: Amelie, Saint-Leonard, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 2 garlic cloves, minced
  • 1 Spanish onion, chopped
  • 1 cup [25 mL] carrot slices
  • 1/4 cup [60 mL] freshly minced parsley
  • 1 cup [250 mL] chicken broth
  • 1 [19-ounce / 540-mL] can white beans, drained
  • 2 1/2 cups [625 mL] milk
  • 1/2 bag fresh spinach [stem removed], chopped
  • Melt butter; brown garlic and onion for 2 to 3 minutes.
  • Salt and pepper.
  • Add carrot slices, parsley and chicken broth.
  • Bring to a boil, cover and simmer over low heat until carrots are tendre, approximately 20 minutes.
  • Add white beans and milk.
  • Pour into a blender and puree.
  • Pour back into casserole.
  • Mix in chopped spinach and cook for 3 to 4 minutes more.