For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking.
ingredient
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
- 1/4 teaspoon pepper
- 4 cups vegetable or reduced-sodium chicken broth
- 4 cups chopped fresh spinach (about 3 ounces)
- 1/4 cup thinly sliced fresh basil
- Shredded Parmesan cheese, optional
Directions
- In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth.
- Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally.
- Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.
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