2 tablespoons olive oil
5 garlic cloves, minced
1 large yellow onion, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 (15.5 ounce) can cannellini beans or other white beans, rinsed and drained
4 cups chicken stock
1 6-ounce package baby spinach leaves
Grated Parmesan cheese
1 tablespoon finely chopped fresh sage
Extra-virgin olive oil (optional)
Salt and pepper
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 thyme stir 1 minute. Add broth and beans. Bring soup to boil; reduce to low and simmer until flavors blend, about 20 minutes.
Mix in spinach; 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 sage. Drizzle with extra-virgin olive oil, if desired. Adjust seasonings to taste. Serve with crusty Italian country bread.
Makes 4 to 6 servings
Image: Sunday Night Dinner