Lunch: Spinach and White Bean Soup

Recipe by Judy Kim Get a double dose of greens from this light, springtime soup.

This recipe includes superfoods such as:

Spinach

Health benefits of Spinach and White Bean Soup

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

extra-virgin olive oil
3 garlic cloves, minced
1 small onion, chopped
1 carrot, chopped
kosher salt
Freshly ground black pepper
1 c. dry white wine
32 oz. low-sodium vegetable stock
1 15-oz. can cannellini beans, rinsed and drained
1 c. sliced zucchini, cut into half moons
2 c. peas
3 c. baby spinach, washed and dried
1 c. freshly grated Parmesan

Instructions

In a large pot heat 1 tablespoon olive oil over medium heat. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 2 minutes more. Add white wine and stock, bring to a boil and simmer for 5 minutes. Mix in cannellini beans and zucchini; simmer until vegetables are tender, 5 minutes.
Just before serving add peas, fresh spinach, and parmesan. Stir until warmed through and spinach is wilted.
Serve in soup bowls and top with black pepper.

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