Creamy Spinach Navy Bean Soup
From: Amelie, Saint-Leonard, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 2 cloves garlic, chopped
  • 1 Spanish onion, grossly chopped
  • 1 cup [250 mL] peeled carrot slices
  • 1/4 cup [60 mL] freshly chopped parsley
  • 1 cup [250 mL] chicken broth
  • 1 [19-ounce / 540-mL] can navy beans, drained
  • 2 1/2 cups [625 mL] milk
  • 1/2 a 8 4/5-ounce [250-g] bag fresh spinach leaves, stems removed then grossly chopped
  • Salt and pepper, to taste
  • Melt butter into a large casserole; stirring, brown together chopped garlic and Spanish onion for 2 to 3 minutes.
  • Salt and pepper to taste before mixing in carrot slices and freshly chopped parsley; pour in chicken broth.
  • Bring to a boil, cover and cook over low heat to soften carrot slices, for approximately 20 minutes.
  • Mix in drained navy beans and milk.
  • Pour into a blender; puree mixture until smooth.
  • Pour back into casserole.
  • Mix in chopped spinach leaves.
  • Reheat for 3 to 4 minutes, without boiling, before serving.