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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Pureed cannellini beans give this soup its velvety texture, without the need for heavy cream or calories.
3 tablespoons extra-virgin olive oil, divided
1 large white onion, chopped
1 medium carrot, peeled and chopped
4 cloves garlic, minced (or 2–3 teaspoons minced garlic from a jar), plus 4 cloves sliced
1 tablespoon fresh thyme, chopped
2 (15-ounce) cans cannellini beans, drained (save brine for aqua faba recipes such as Aquafaba Challah)
4 cups vegetable broth
2 cups water (or extra vegetable broth)
1 dried bay leaf
8 ounces spinach (I like to use baby spinach for salad mixes)
1/2 teaspoon crushed red pepper flakes
Tuscanini Coarse Sea Salt, to taste
ground pepper, to taste
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.
This recipe originally appeared on Allergycious.com.
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