- Servings: 4 - 6
- Prep Time: 10 minutes
- Cook Time: 54 minutes
- Total Time: 1 hour 4 minutes
|3 Tbsp||Olive Oil|
|2||Medium Carrots, peeled and sliced|
|2||Yellow Onions, chopped|
|2||Garlic Cloves, minced|
|1 can||Organic White Cannellini Beans (15 1/2-oz.) Rinsed & Drained|
|1||Large Branch Fresh Rosemary, leave whole on stem|
|2 pkg||Vegetable Stock|
|1||(10 Oz.) Bag Spinach, roughly chopped|
|½ tsp||Freshly Ground Pepper|
In a large pot, heat the oil over medium heat. Add the carrots and onions, stir. Cook for 8 minutes, stir often.
Add the garlic and cook for 1 minute. Add the white beans, rosemary, stock and bay leaves. Cover and bring to a boil. Turn heat to a simmer and cook for 30 minutes. Add the spinach and cook for 15 minutes.
Using a potato masher, slightly mash the beans. This will add nice thickness to the soup. Add the pepper. Stir to mix and serve.
Serve with crusty bread and a salad for a wonderful meal.