Ingredients

• 1 Tbsp Oil
• 1 ½ cups diced Onion (about 1 large)
• 1 tsp Minced Garlic (about 2 cloves)
• 1 Tbsp grated Ginger (about 2 inches)
• 2 cups Mung Beans
• 6 cups Vegetable Broth
• 13.5 oz can Coconut Milk
• 2 tsp Salt
• 5 oz fresh Baby Spinach (about 5 cups)

Instructions

1. Heat oil in a soup pot over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and ginger and sauté until fragrant, 1–2 minutes.
2. Add beans and vegetable broth. Cover, bring to a boil, reduce heat and simmer until beans are tender, about 30 minutes.
3. Once beans are soft, stir in coconut milk and salt.
4. Add fresh spinach a handful at a time, stirring in each handful until it is soft before adding the next batch.