White Bean Soup
•2-tbs extra virgin olive oil
•1/2-cup onion chopped
•1/2-cup carrots chopped
•1/2-cup celery chopped
•4-garlic cloves, sliced or minced
Small container fresh mushrooms
•1-10 oz can crushed tomatoes
•2-10 oz cans of prepared cannellini beans rinsed (1/2 can and some broth pulsed with garlic (when added it helps thicken soup )
Small can Waterchestnuts for crunch
1-tsp dill or more if you like dill
•48 oz low sodium vegetable broth
•1-10 oz bag baby spinach
•1/4-cup grated Romano cheese
•1/2-tsp black cracked pepper
Sprinkle garlic salt and garlic powder
1-heat the olive oil over medium heat in a pot large enough to hold the finished recipe.
2-when the oil is hot add the onions, carrots, celery, add after a few minutes add garlic, salt, pepper, sprinkle of garlic powder and garlic salt and dill. sauté this for 5 minutes.
3-add the broth, one can of the rinsed beans, mushrooms, Waterchestnuts and bring this to a boil. Cover the pot, lower the heat to a low simmer for 15 minutes.
4-using the back of a spoon smash the 1/2 can beans and some minced garlic or pulse in food processor or blender to create a creamy soup
5-add the smashed can of beans and the spinach and simmer for 10 minutes
6-remove the soup from the heat let stand for 2 minutes then stir in the Romano cheese