Dairy-Free Cream Of Spinach Soup

1. 1

   Heat oil in a soup pot over medium heat. Add the onion, celery, carrot, garlic, and thyme and cook until the onion has softened, about 5 minutes. Add the tomatoes, cook for 2 minutes. Add broth and beans and bring to boil. Reduce the heat and simmer 10 minutes.

2. 2

   Meanwhile, finely shred the spinach, then set it aside.

3. 3

   Working in batches, puree the soup in a blender until smooth, then return it to the pot. Bring to a gentle boil and add the spinach, salt, and pepper, adjusting the seasoning to taste. Cook, stirring, until the spinach is tender, wilted, and bright green, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.