Ginger Carrot Cold Cure Soup
Ingredients
- 1/4 cup fresh ginger, peeled and chopped
- 5 large carrots, peeled and chopped
- 5 ounces baby spinach
- 8 ounces cremini mushrooms, stems removed, quartered
- 1 can cannellini beans, rinsed and drained
- 1 quart homemade or low-sodium chicken stock
- 1 cup cooked white rice (optional)
- 3 pinches kosher salt
- 1/4 teaspoon freshly ground black pepper, or more to taste
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