Name: Tuscan Bean Soup
Ingredients: 2 Tbs. olive oil (use the code STEWARDSHIP for 10% off at that site!); 3 garlic cloves, minced; 1 medium onion, diced; 4 c. chicken stock (or vegetable broth, see below); 5 oz. baby spinach (organic if possible); 3 cans white (great northern) beans, drained and rinsed; (or about 2-3 cups dry beans, soaked and cooked); 1 tsp. each thyme, oregano; ¼ tsp rosemary or marjoram; salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste

Ingredients

Units Scale

2 Tbs. olive oil (use the code STEWARDSHIP for 10% off at that site!)
3 garlic cloves, minced
1 medium onion, diced
4 c. chicken stock (or vegetable broth, see below)
5 oz. baby spinach (organic if possible)
3 cans white (great northern) beans, drained and rinsed
(or about 2-3 cups dry beans, soaked and cooked)
1 tsp. each thyme, oregano
1/4 tsp rosemary or marjoram
salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste

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Instructions

Heat oil over medium heat.
Add onion and herbs; cover and cook until onion is soft, 5-8 minutes.
Add garlic and cook 1 minute more.
Stir in broth and drained beans, increase heat to high, and bring to a boil.
Reduce heat and simmer 5 minutes.
Using a slotted spoon, transfer 2 cups of beans to a bowl and set aside.
Puree remaining soup in 3 small batches in blender until smooth. Note: you can skip the pureeing or use a stick blender in the pot if you have one.
Return soup and beans to saucepan; heat to a simmer. Stir in spinach.

Notes

This is a great soup for dipping sandwiches — grilled cheese is good, grilled mozzarella cheese with sauteed red onions and sliced mushrooms even better!

Also yummy with Whole Grain cornbread or Biscuits.