White Bean And Spinach Soup

• 1 cup dried white beans
• water to cover
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, cut into matchsticks
• 1/2 pound fresh spinach
• 5 cups chicken broth
• 2 teaspoons minced garlic
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

1. Place white beans into a large container and cover with water; let soak 8 hours to overnight.
2. Drain beans, reserving 2 cups soaking water.
3. Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
4. Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

white beans, water, olive oil, onion, carrots, fresh spinach, chicken broth, garlic, bay leaf, parsley, salt, ground black pepper

Taken from www.allrecipes.com/recipe/246220/white-bean-and-spinach-soup/ (may not work)