White Bean Soup with Garlic, Rosemary, and Spinach
- 2 Tbsp olive oil
- 4 cloves garlic
- 3 15 oz. cans cannellini beans
- 2 cups vegetable broth
- 2 Tbsp Balsamic vinegar
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper
- 1tsp kosher salt
- 8 oz fresh spinach, washed and stemmed
- freshly cracked pepper to taste
Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
Add the puréed cannellini beans, the other two cans of drained beans, broth, vinegar, rosemary, thyme, crushed red pepper, salt, and freshly cracked pepper to taste. Stir to combine.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
Ten minutes before serving, add the spinach, cover, and bring the soup back to a boil. Boil for five minutes, then remove the pot from the heat.
Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed. Serve hot, with crusty bread for dipping!
Posted on October 23, 2019, in Recommendations. Bookmark the permalink. Comments Off on White Bean Soup with Garlic, Rosemary, and Spinach.