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.