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.