Butter Bean & Spinach Soup
Looking for a better iron booster or a way to get in more fiber, folate, and protein? This soup delivers nutrients your body needs for better metabolism, deliciously. Spinach is rich in folate, beans and spinach are rich in iron, and parsley is extremely high in vitamin C, which enhances iron absorption! Beans and chicken are also a great source of protein. Curious about optimizing your nutrition? Chat with us to start your personalized nutrition and lifestyle support.
Ingredients
Ingredients
- 6 oz. dried beans soaked in water overnight
- 4 cups bone bone or vegetable stock
- 1 1/2 cups cooked chicken shredded
- ¼ cup extra virgin olive oil (cold pressed, organic) divided
- 1 large onion chopped
- 5 sprigs fresh thyme leaves removed
- ½ lb. spinach ok to use frozen if defrosted and patted dry
- salt and pepper to taste
- 1 cup chopped fresh parsley or celery leaves
Instructions
Directions
- Drain beans and place in a large pot. Add stock or broth, bring to a simmer, and cook for about 40 minutes, or until tender.
- Meanwhile, in a sauté pan, heat 2 tablespoons of olive oil and sauté onion and thyme leaves until soft, about 6 minutes. When beans are tender, add the onion mixture and shredded chicken to the pot, stirring to combine. If you like, add a little more water or broth to achieve your desired consistency.
- Bring to a simmer, then add spinach and stir. Check seasoning for salt and pepper and adjust to your taste. Serve in bowls, garnished with celery or parsley leaves and drizzled with remaining olive oil.
Notes
36g P | 37g C | 17g F
