Tuscan White Bean Soup
3 cans (15 ounces) white cannellini or great Northern beans, drained
3 tablespoons olive oil
1 onion, finely diced
2 carrots, peeled and finely diced
Salt and pepper
1 large tomato, seeded and diced
1 cup chopped spinach
4 cloves garlic, minced
1/4 tablespoon freshly ground black pepper
1 tablespoon finely chopped rosemary, plus extra for the top
8 to 10 cups chicken or vegetable stock
Freshly grated parmesan cheese
Heat the oil in a large soup pan. Cook the onion, carrots and celery until they start to get soft. Season veggies with a little salt and pepper. Add the garlic and rosemary and cook for 30 seconds, stirring constantly. Dump in the white beans and 8 cups of stock. Bring to a boil, reduce the heat to low and simmer for about 20 minutes, stirring occasionally. Use a potato masher to mash up some of the beans. Stir in spinach and tomatoes and cook another minute or two. If too thick, add more stock. Taste to see if more salt and pepper is needed. Serve in bowls with cheese and a little fresh rosemary on top.
Notes: This soup is really good, and really good for you! It warms you right up in the winter. The fresh rosemary makes it extra special, but if you don’t have any on hand you can use a teaspoon of dried rosemary.