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Spinach, Lentil, and Butter Bean Soup

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A comforting and nourishing soup made with fresh spinach, hearty lentils, and creamy butter beans, perfect for any season.

Ingredients

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  • 4 cups fresh spinach
  • 1 cup dried lentils (green or brown)
  • 1 can (15 oz) low-sodium butter beans
  • 4 cups low-sodium vegetable broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat the pot: In a large pot over medium heat, add the olive oil. Allow it to warm up, creating a luscious base for the flavors to develop.
  2. Sauté the vegetables: Sauté the chopped onion and diced carrot until they’re tender, about 5 minutes.
  3. Infuse with garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add lentils and broth: Add the dried lentils and low-sodium vegetable broth; bring to a boil.
  5. Simmer to perfection: Reduce the heat and let it simmer until the lentils are tender, about 25 minutes.
  6. Stir in the butter beans: Once the lentils are cooked, stir in the drained butter beans and allow them to warm through.
  7. Finish with fresh spinach: Just before serving, add the fresh spinach and stir until it wilts, about 2 minutes.
  8. Season and serve: Season with salt and pepper to taste and serve hot.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. Can freeze for up to 3 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/spinach-lentil-butter-bean-soup/

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