Rustic Bean Soup
Team this hearty soup with a slice of seedy bread for a meal that will warm you from the top of your head to the tip of your toes.
1 cup carrots, coarsely chopped
1 small onion, chopped
3 tbsp olive oil, divided
2 15-ounce (425g) cans cannellini beans (aka white kidney beans), rinsed and drained
4 cups chicken broth
2-3 tsp dried Italian seasoning, crushed
4 cups fresh baby spinach
Freshly cracked black pepper
In stock pot or Dutch oven cook carrots and onion in 1 tbsp olive oil for 3 minutes over medium-high heat. Add beans, broth and seasoning and bring to boil; slightly mash beans. Reduce heat and simmer uncovered for 8 minutes stirring occasionally. While soup simmers, heat remaining oil in a large fry pan over medium-high heat. Add spinach and toss for 1-2 minutes until wilted then remove from heat. Ladle soup, top with spinach and finish with pepper.