I was impressed with myself for finding a recipe using two cans of beans, three cans of chicken broth, and a can of tomato paste taking up entirely too much room in our pantry.
This recipe is modeled after one I found on the food network.
I made it spicy by adding the red chili flakes. If you don’t like spicy or don’t like all that much spice I would recommend cutting the amount I’ve listed below by 1/2 to 1/4. This soup was so spicy both my nose and eyes were running after only a few bites!
- 1/4 c. rosemary olive oil
- 6 to 8 cloves garlic, thinly sliced
- 1/2 c. chopped onion
- 2 celery stalks, thinly sliced
- 4 T. red chili flakes
- 1 6-oz can tomato paste
- 2 T. garlic wine vinegar
- 2 15-oz cans cannellini beans, drained and rinsed
- 6 c. chicken broth, water, or a combination
- Salt and freshly ground black pepper
- 1 large bunch spinach, stems removed
- parmesan cheese (for garnish)
- day old baguette (sliced, for dipping)
- Heat oil in a large pot. Add garlic, onion, celery, and chili flakes. Cook until tender. Approximately 5 minutes.
- Add tomato paste and vinegar, and cook another minute.
- Add beans and broth. Bring to a simmer. Season with salt and pepper.
- Remove most of the beans from the pot and blend in a blender or food processor with a little bit of the broth. Return to pot. (If you don’t have a food processor or blender you can remove the beans and mash them with a fork, but it’s very tedious to do so.)
- Simmer, partially covered, for 1 hour. Add spinach. Season, to taste, again with salt and pepper before serving.
- Serve with baguette and garnish with shredded parmesan cheese.