Spinach and White Bean Soup
1 pound spinach, baby (I often use less, but what a good way to get plenty of dark leafy greens in your diet!)
2 tablespoons olive oil
1 onion, chopped
2-14.5 ounce cans cannellini beans, drained and rinsed
4 cups chicken broth
2 cups water
1 teaspoon salt
¼ teaspoon pepper
4 thick slices country bread (I usually omit this)
Grated Parmesan cheese, (optional)
1. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
2. Add half of the beans, and lightly mash with a potato masher. Add broth and water, and bring to a boil. Stir in spinach, remaining beans, 1 teaspoon salt, and ¼ teaspoon pepper. Partially cover and reduce heat and simmer until spinach is wilted, a few minutes.
3. Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.
I hope you like this as much as I do. Let me know what you think. I love to hear what you think.