White Bean and Spinach Soup Recipe

Place white beans into a large container and cover with water; let soak 8 hours to overnight.

Drain beans reserving 2 cups soaking water.

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.

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.