RECIPE: Creamy & Low-Calorie White Bean Tuscan Soup

We're back in the kitchen and whipping up a healthy and delicious puréed white bean tuscan soup and a sour sweet lemon drop cocktail (aka the "Lemon Coochani") 🍋

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INGREDIENTS

• 1 tbsp olive oil

• 1 large onion - chopped

• 2 garlic cloves - minced

• 1 large carrot - chopped

• 1 celery rib - chopped

• 6 cups vegetable broth

• 1 tsp dried thyme

• 1/2 tsp oregano

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 3 15oz canned white beans - drained and rinsed

• 2 cups baby spinach

• grated parmesan cheese (for serving)

INSTRUCTIONS

1. In a large pot, heat olive oil over medium high heat.

2. Add onions and cook until onions are translucent (about 3-5 mintues).

3. Add garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for another 2-3 minutes.

4. Add vegetable broth and beans and bring to a boil.

5. Reduce heat and simmer for 15 minutes.

6. Stir in spinach and continue to simmer until spinach wilts (about 2 minutes).

7. Use immersion blender to blend soup in pot.

8. Serve in bowls and sprinkle with grated parmesan cheese.