Creamy Bean Soup with Fresh Herbs and Spinach |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Cara Brunetti Hillyard of Hamilton, Virginia, writes: I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner. Pureeing the soup gives it a smooth richness without any cream. Ingredients:
3 tablespoons olive oil |
3 cups chopped onions (about 2 medium) |
3 garlic cloves, minced |
1 tablespoon chopped fresh rosemary |
5 cups low-salt chicken broth |
2 15- to 16-ounce cans white beans, drained |
2 15- to 16-ounce cans garbanzo beans (chickpeas), drained |
1 6-ounce package baby spinach leaves |
1 tablespoon finely chopped fresh sage |
grated parmesan cheese |
extra-virgin olive oil (optional) |
Directions:
1. Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté 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.
2. Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.
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