Complexity: Easy


  • 2 cans white beans, drained
  • 2 medium onions, chopped
  • 4 – 6 cloves garlic, chopped
  • Large pinch of salt and black pepper
  • ½ small carrot, diced
  • ½ cup chopped fresh parsley
  • 1 tbsp green seasoning
  • 4 cups chicken stock
  • 2 cups water
  • ½ tbsp. cumin
  • ½ tsp red pepper flakes
  • 3 cups fresh spinach leaves
  • 2 tbsp olive oil


  1. Heat olive oil in a large soup pot over medium high heat.
  2. Add the onions, carrots and garlic and cook for a few minutes until the onions begin to soften. Add the beans, cumin, pepper flakes, green seasoning and parsley and stir. Season with the salt and black pepper. Cook 1 – 2 minutes more.
  3. Add the chicken stock and water. Bring to a boil and cook until the carrots and garlic chunks are tender.
  4. Add the spinach leaves and cook for 1 – 2 minutes more until the spinach wilts. Taste and adjust seasoning if necessary.
  5. Puree the soup in batches in a blender or food processor until smooth. Return to a low heat and heat through. Serve hot.