Most soups with this name are tomato based with a lot more ingredients. This is a very simple recipe.
160 g carrots, cut into chunks
1 onion, halved
1 clove confit of garlic
1 tblspn garlic oil
1 litre chicken stock - low salt variety
1 scant tsp Italian dried herbs
100 g fresh spinach
1 can cannellini beans, rinsed and drained
Chop carrot, onion and garlic for only 1 sec/speed 6.
Add oil and cook for 4 mins/100o/reverse/speed 1/MC off.
Whilst this is happening, remove the end stalks from the fresh spinach and slice finely. Set apart from the leaves. Chop the leaves very finely.
Add the chopped stalks, stock and herbs to the TM bowl. Cook 10 minutes/100o/speed 1/reverse/MC on.
Add the chopped fresh spinach to TM bowl and cook 10 mins/100o/reverse/speed 1/MC on.
Add the beans to the TM bowl and heat through for 2 min/100o/reverse/speed 1
TIPS - You can use baby or thawed chopped frozen spinach. Just add it at the end with the beans.
