Tuscan Bean Soup

By á-23953

Ingredients

• 2 tbsp. oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp. thyme
• 1 tsp. oregano
• 1/2 tsp. rosemary
• 4 cups chicken broth
• 6 cups great northern beans cooked or 3 cans rinsed and drained
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 5 oz. coarsely chopped baby spinach leaves

Preparation

Step 1

In a 6-quart stockpot over medium heat, saute the onion in oil. After a few minutes, stir in the garlic, thyme, oregano and rosemary and saute for a couple more minutes. Stir in chicken broth, beans, salt and pepper. Cover and bring to a boil. Reduce heat and simmer for 5-10 minutes. Put about 2 cups of the soup in a bowl and set aside. Puree remaining soup in blender. Return soup and reserved soup to the stockpot. Add the spinach and heat to a simmer, until spinach is wilted and dark green.