Recipe information
Yield
8 first-course
Ingredients
3
tablespoons (or more) extra-virgin olive oil
3
cups chopped onions
3
garlic cloves, minced
1
tablespoon chopped fresh rosemary
5
cups low-salt chicken broth
2
15- to 16-ounce cans white beans, drained
2
15- to 16-ounce cans garbanzo beans (chickpeas), drained
1
6-ounce package baby spinach leaves
1
tablespoon finely chopped fresh sage
Grated Parmesan cheese
Need to make a substitution?
Preparation
Step 1
Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
Step 2
Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.