Recipe: Cannellini Bean & Spinach Soup

A good, hearty soup in the winter-time is hard to beat.

I made this the other night with basically what I could find in my pantry and fridge. (Isn't it funny how those can often turn out to be the best meals?)

It's nothing fancy, just a super yummy soup that I know you'll love. And it can even be made vegan, if that's your thing.

So hunker down in the kitchen this weekend and give this one a go!

What you need:

2 15oz. cans of Cannellini Beans
32oz. Veggie Stock
1 Medium Onion
1 Stalk Celery
1 or 2 handfuls of Spinach
3 Cloves Garlic
1/2 Lemon, juiced
Parmesan (unless vegan)
Rosemary, Thyme, Bay leaf

What to do:

Sauté onions, garlic and celery with EVOO and S&P. 

Add in beans, veggie stock, herbs and more S&P, if needed.

Bring to a boil, then let simmer for 10 minutes.

Turn off heat, add lemon, remove bay leaf (you don't want to eat it!) and shave some parmesan into the mix (unless vegan).

Either serve as is for a more broth-y soup, or as I did - put in a Vitamix (or whatever blender you have) and turn it into a thick, hearty textured soup!

Serve in a bowl and top with another shave or two of parmesan. Enjoy!

Serves 6