Spinach and White Bean Soup
This straightforward soup, fit for a detox, combines raw spinach and canned white beans in a pureed state.

In a food processor, combine baby spinach and carrot; process until very finely chopped.

Oil in a big pot is heated at a medium heat.

Shallot and garlic are cooked and stirred in hot oil for two to three minutes, or until fragrant.

Add the chicken stock, white beans, oregano, thyme, salt, and pepper after mixing the spinach and carrot mixture.

Stirring occasionally, bring to a boil.

Reduce heat, cover, and simmer for about 20 minutes to blend flavors.

After taking the soup off the heat, add the lemon juice.

until smooth, use an immersion blender to puree.