Creamy Bean Soup with Fresh Herbs and Spinach
This wonderful recipe is from Bon Appetit, January 2006
3 Tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
1 Tablespoon chopped fresh rosemary
5 cups of low salt chicken broth
2 15-16 oz. cans of white beans, drained
2 15-16 oz. cans of garbanzo beans, drained
1 6 oz. package baby spinach leaves
1 Tablespoon finely chopped sage
Grated parmesan cheese
Extra virgin olive oil for drizzling
Heat 3 T. olive oil in large pot over medium high heat. Add onions and garlic and saute until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium low and simmer until flavors blend, about 10 minutes.
Puree soup until smooth and return to pot (or use a hand blender right in the pot.) Mix in the spinach and sage and stir until the spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle into bowls, sprinkle each with parm and drizzle with a little olive oil if desired.
Makes 8 first course servings.