I made this last night and had half of it for dinner and half for lunch today. delicious. I'm putting it in entrees, since that's how I ate it.
1 T olive oil
1 c. coarsely chopped onions
1 15-oz can navy or cannellini beaned, rinsed and drained
1 10 oz pkg frozen spinach
1 c. water
1 T instant vegetable stock powder
2 t. dried dill
1/2 t. salt
2 T freshly squeezed lemon juice (optional, and I didn't)
freshly ground black pepper
Heat the oil in medium saucepan. Saute the onions for a minute. Add beans, spinach, water, stock powder, dill and salt and bring to a boil. coven and cook over med heat for 5 min.
Break up block of spinach with fork and stir well. Puree the mixture with an immersion blender (or transfer to food processor and puree)
If too thick add lemon juice or water.
season with pepper.
4 servings or 2 entree servings.
I had it in a bowl. You could have it with whole wheat past or brown rice.
I tried to do nutritional analysis but have failed. (I don't believe this has 1910 calories, which is what I keep coming up with!)
* I did a quick analysis and came up with about 700 calories MAX for the whole recipe.