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–+ servings

Spinach, Lentil, and Butter Bean Soup

A hearty and nutritious soup packed with spinach, lentils, and butter beans, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cups fresh spinach washed and chopped
Legumes
  • 1 cup green lentils rinsed
  • 1 can butter beans drained and rinsed
Liquids
  • 6 cups vegetable broth or water
  • 1 tablespoon olive oil for sautéing
Spices
  • 1 teaspoon cumin
  • 1 teaspoon thyme dried
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Add cumin, thyme, salt, and pepper. Stir and cook for another 2 minutes.
Cook the Lentils
  1. Add rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender.
Add Spinach and Butter Beans
  1. Stir in the chopped spinach and butter beans. Cook for an additional 5 minutes until spinach is wilted.
Blend (Optional)
  1. For a creamier texture, blend a portion of the soup with a blender, then return it to the pot.
Serve
  1. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gFiber: 12gSugar: 3g

Notes

This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.

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