Dairy-free Cream Of Spinach Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 teaspoon canola oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh thyme (or 1 tsp. dried)
• 2 tomatoes, chopped
• 5 cups vegetable broth (or chicken broth, low-fat, low-sodium)
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 1 (10 ounce) bag baby spinach, trimmed
• 1 pinch salt
• 1 pinch pepper

Recipe

• 1 heat oil in a soup pot over medium heat. add the onion, celery, carrot, garlic, and thyme and cook until the onion has softened, about 5 minutes. add the tomatoes, cook for 2 minutes. add broth and beans and bring to boil. reduce the heat and simmer 10 minutes.
• 2 meanwhile, finely shred the spinach, then set it aside.
• 3 working in batches, puree the soup in a blender until smooth, then return it to the pot. bring to a gentle boil and add the spinach, salt, and pepper, adjusting the seasoning to taste. cook, stirring, until the spinach is tender, wilted, and bright green, about 5 minutes.