Pureed cannellini beans give this soup its velvety texture, without the need for heavy cream or calories.
Heat one tablespoon oil in a medium Dutch oven or large stock pot over medium. Cook onions and carrots just until soft (five minutes). Stir in minced garlic, thyme and red pepper flakes. Cook another minute, do not let garlic burn.
Drain and rinse cannellini beans. Add to Dutch oven with vegetable broth and bay leaf. Bring to a low boil then reduce to low. Let simmer about 15 minutes. Remove and discard bay leaf.
Carefully purée soup in a blender until smooth (doing this in batches helps or use a handheld purée blender. Return back to Dutch oven then bring to a slow simmer again. Toss in spinach leaves and stir until wilted (about three minutes) then season with salt & pepper.
In a small skillet, heat remaining two tablespoons of oil on medium and add sliced garlic. Cook until golden brown then remove from heat.
Divide soup among bowls, top with golden garlic slices and drizzle with olive oil from pan.
If you would like a little more substance to your soup, simply purée your two cans as the recipe states, return to the Dutch oven THEN add an additional container of rinsed beans before adding the spinach.
This recipe originally appeared on Allergycious.com.