Cooking Instructions

• To make this soup, start by heating the olive oil in a large soup pot or dutch oven, on the stove, over medium-low heat.
• Next, dice the onion, garlic, and shallots and add them to the hot oil. Stir and sauté them for 3-4 minutes, until the onion is translucent.
• Then, wash and chop the carrots and celery and add them to the pot. Sauté for another 7-10 minutes – this is really important to ensure that the flavors build.
• Prepare the beans. Rinse and drain the cannellini beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
• Bring the soup mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
• Next, remove the cover to pull out and discard the bay leaves.
• Then, blend the soup. Transfer two cups of the soup to a high-speed blender and blend until it's thick and creamy.
• Once the soup is blended, return it to the pot and stir generously.
• Finally, add in the spinach and stir until it's wilted.
• Once the soup is done, transfer it into bowls. Garnish it with fresh chopped parsley, if desired, serve with crusty bread, and enjoy!