Ingredients:
- ¼ cup olive oil
- 1 small onion, diced
- 2 medium shallots, chopped
- 4 cloves garlic, mashed
- 2 carrots, chopped into coins
- 2 celery stalks, diced
- 3 15 oz. cans cannellini beans, drained and rinsed
- 2 bay leaves
- 1 tbsp. Italian seasoning
- ½ tsp. red pepper flakes
- 5-6 cups vegetable broth
- ½ tsp. sea salt
- ¼ tsp. ground black pepper
- 3 cups fresh spinach
Directions:
- Heat olive oil in a large soup pot or Dutch oven over medium-low heat. Dice onion, garlic and shallots and add to hot oil. Stir and sauté for 3 to 4 minutes.
- Wash and chop the carrots and celery and add to the pot. Sauté for another 7 to 10 minutes.
- Rinse and drain cannellini beans; add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt and pepper.
- Bring soup mixture to a boil and then reduce the heat to low, cover and simmer for another 15 minutes.
- Next, remove and discard the bay leaves. Then, blend the soup. Transfer 2 cups of the soup to a high-speed blender and blend until it’s thick and creamy. Once the soup is blended, return it to the pot and stir well.
- Finally, add in the spinach and stir until it’s wilted.
- Once the soup is done, transfer it into bowls. Garnish with fresh chopped parsley if desired and serve with crusty bread.