Rosemary White Bean Soup with Spinach
  • 1 pound dried white cannellini beans (or 1 can white beans, rinsed)
  • ¼ cup extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 branch fresh rosemary
  • 2 quarts low-sodium vegetable stock
  • 1 bay leaf
  • salt and pepper to taste
  • 4 cups fresh spinach, torn into small pieces
  1. In a medium bowl, cover beans with water by at least 1 inch. Cover with Bee's Wrap or plastic wrap and leave overnight. Drain.
  2. Heat oil in a large stockpot over low to medium heat. Add onions and sauté for 10 to 15 minutes, until translucent. Add garlic and cook another minute until fragrant. Add drained beans, stock, rosemary and bay leaf. Bring to a boil. Reduce to a simmer and cover. Cook until beans very soft, about 45 minutes. Remove rosemary and bay leaf. Remove soup from heat. Using an immersion blender, blend until smooth and creamy. Return to a low heat, add salt and pepper to taste. Add spinach and cook an additional 10 minutes until spinach is wilted.
Adapted from The Barefoot Contessa

This soup freezes perfectly
Recipe by Vegging on the Mountain at