White Bean Soup

 

• 3 (15 oz) cans cannellini or Great Northern beans, divided
• 4 cups vegetable broth, divided 
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Crushed red pepper flakes, to taste
• 2 cups chopped spinach
• 2 tablespoons lemon juice
• 1/4 cup parmesan cheese

• Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. You don't want to blend all of the beans, just 1 can. The pureed beans will make the super extra creamy. Rinse and drain the remaining beans and set aside.
• In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes. Add the garlic and cook for an additional minute.
• Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Let simmer for 15 minutes.
• Add the spinach or kale and simmer for 10 more minutes. Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.
• Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired. 

(Source: https://www.twopeasandtheirpod.com/white-bean-soup/#wprm-recipe-container-74861)