This is such an amazingly cozy soup, loaded with wilted baby spinach and beans. And to top it off, I threw in some freshly squeezed lemon juice for that refreshing hit of goodness.

INGREDIENTS

  • 2 cups organic, low sodium white beans (cannellini), canned or home-cooked
  • 1-2 cups organic, low sodium red kidney beans, canned or home-cooked
  • 1 cup organic, low sodium garbanzo beans (chickpeas), canned or home-cooked
  • 4 cups fresh spinach washed, drained, and chopped or 10-oz. package of frozen chopped spinach
  • 4 cups vegetable broth
  • 2 medium onions, chopped
  • 1 large garlic clove, minced
  • 1 tsp. dried basil
  • 1 tbsp. dried parsley
  • 1 tsp. dried oregano
  • Pepper to taste
  • 1 lemon

PREPARATION

  1. Combine all ingredients and simmer about 30 minutes, until onions are soft.
  2. Serve in a bowl and add juice from ½ squeezed lemon for zest and freshness!

Serves 6 | Prep Time: 40 min | Source: Metagenics Clear Change Program

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