This bean soup is just the thing for a blustery evening. It’s warm and filling, paired with thick slices of grilled bread – it’s perfection!
- 16 oz. dried cannellini beans
- 1/3 cup olive oil
- 1 carrot, diced
- 1/2 stalk celery, diced
- 1 teaspoon minced garlic
- 4 cups chicken stock
- salt & pepper
- 1 cup baby spinach
- Cook beans according to directions on the package.
- Warm olive oil in pot, add carrots and celery stir until softened, about 5 minutes. Add garlic stirring constantly until it turns a pale gold.
- Pour in chicken stock, simmer for 15 minutes. Add beans, season with salt and pepper.
- Remove 1/2 cup of beans and puree with 1/2 cup of chicken stock, return to the pot and cook for 10 minutes more.
- Turn off heat and stir in the baby spinach. Serves 4.
