Bean Soup with Spinach, Fresh Sage and Rosemary

Ingredients:

Makes 8 first-course servings.

• Two 15 to 16-ounce cans white beans, drained

• Two 15 to 16-ounce cans chickpeas, drained

• 3 cups chopped onions (about 2 medium)

• 3 garlic cloves, minced

• One 6-ounce package baby spinach leaves

• 1 tablespoon finely chopped fresh sage

• 1 tablespoon chopped fresh rosemary

• 5 cups chicken broth

• 3 tablespoons extra virgin olive oil

• Grated Parmigiano cheese

Directions:

1. Heat 3 tablespoons olive oil in large pot over medium-high heat.

2. Add onions and garlic and saute until onions are golden, about 15-18 minutes.

3. Add rosemary and stir 1 minute.

4. Add chicken broth and beans.

5. Bring soup to a boil.

6. Reduce to medium-low and simmer until flavors blend, about 10-12 minutes.

7. Transfer soup to blender and puree until smooth.

8. Return to pot.

9. Mix in spinach and sage.

10. Stir until spinach wilts, about 1-2 minutes.

11. Season soup to taste with salt and pepper.

12. Ladle soup into bowls.

13. Sprinkle each with Parmigiano cheese.

14. Drizzle with extra-virgin olive oil, if desired.

.