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

Instructions

1. Combine baby spinach and carrot in a food processor; pulse until finely chopped.
2. 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.
3. Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.