(Serves 6)
2 tbsp avocado or olive oil 1 small onion, chopped 2 garlic cloves, chopped 1 pound spinach, washed and chopped 4 cups low-salt chicken broth or bone broth 1 (15 oz.) can white beans, drained & rinsed Sea salt Freshly ground black pepper (optional: crumbled goat cheese) In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes. Add garlic and saute for about 15-30 seconds before stirring in the chopped spinach. Saute until wilted, about 2 minutes. Add the broth and beans and cover to simmer about 5 minutes, until the beans are heated. Ladle into soup bowls and add optional 2 tbsp of crumbled goat cheese.
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