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.