Kula Baby has been eating this up the last few days. It is the perfect fall soup fix.
2 cups of white beans (I used white navy beans) soaked in water for at least 6 hours
1 tsp garlic
1/4 tsp dried rosemary
1/2 cup of chopped onion
1 tbsp grapeseed oil (or another oil that can withstand high heat)
2 cups spinach
veggie broth
Add oil/onions/garlic to a saucepan and saute until onions are tender. Add white beans and veggie broth (enough to cover the beans), bring to a boil and then turn down to a simmer. Cover and cook for 30 minutes or until beans are tender. You may have to add more broth as needed. When beans are soft turn off heat and add spinach. In batches, put the soup in a blender or food processor and blend until creamy.
To make this soup chunkier, I added cooked quinoa to Kula Baby’s bowl of soup today and he loved it. I also added some flax oil into his bowl at the last minute for a healthy fat.
