Spinach and White Bean Soup

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 4 cups vegetable stock
• 2 bay leaves
• 1 cup uncooked orzo pasta
• 2 cups baby spinach
• 1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
2. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.
3. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
4. Serve immediately.

Nutrition

Calories 231.8 Calories from Fat 36 Saturated Fat 0.8g 4% Trans Fat 0g Cholesterol 0mg Sodium 207.9mg