Creamy Bean Soup with Fresh herbs and spinach

Prep Time

15 minutes

Cooking Time

30 minutes


5 people


3 tablespoons olive oil 

3 cups chopped onions (about 2 medium) 

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(leave out if doing cleanse) 

Extra-virgin olive oil(optional)


Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onionsare golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth andbeans. Bring soup to boil; reduce to medium-low and simmer until flavors blend,about 10 minutes.

Working in batches, transfersoup 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 andpepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.