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
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.