Spinach and White Bean Soup Recipe

Combine baby spinach and carrot in a food processor; pulse until finely chopped.

Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant 2 to 3 minutes. Stir in spinach and carrot mixture chicken stock white beans oregano thyme salt and pepper. Bring to a boil stirring occasionally. Reduce heat and simmer until flavors combine about 20 minutes.

Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.