White Bean and Spinach Soup

It's a cold Saturday here in NYC and trying to be healthy is a challenge when all you want is some comfort food to warm you up! Here is a delicious healthy soup that you won't feel guilty eating a few bowls of and I promise it will satisfy that comfort craving. Add more flavor by caramelizing the onion. This gives this soup great depth and more richness!

Shopping List:

1 onion - chopped

3 cloves of garlic - minced

4 can of Cannellini Beans - drained and rinsed

1 32 oz Chicken Stock

3 cups of spinach

1 tsp dried thyme

lemon

parmesan cheese

EVOO

S&P

1. Caramelize the onion in a drizzle of EVOO and add the dried thyme on a medium to low flame in a dutch oven. When using dried herbs wake them up by rubbing them between your palms when adding. It will bring a bit more flavor out of them by releasing the oils back to the surface (at least that's what Rachael Ray says).

Tip - it takes time to caramelize onions. Be patient. Otherwise they burn and cook unevenly. The process usually takes around 30 minutes.

2. Add the garlic and cook about 5 minutes. Toss in the beans and add chicken stock. Add S&P and cook on medium to low heat until the soup simmers. Use an emulsion blender and puree the ingredients.

3. Cook down for about 15 to 20 minutes. Add the spinach and just wilting it a bit.

4. Ladle out into a bowl and add a few shaves of parmesan cheese and a drizzle of lemon juice.

This soup is even better with a side of garlic bread!

My favorite way of making killer garlic bread is butter, Lawry's Garlic Salt, and bit of shredded parmesan cheese. Broil in your oven under low until just toasted.

Pay close attention. I'm notorious of burning bread. It's honestly just plain sad. What can I say? I get distracted and forget it's in there!