Creamy Tuscan Bean Soup

• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/3 cup diced carrot
• 1/3 cup diced green pepper
• 5 garlic cloves, minced
• 1 (14 ounce) can cannellini beans, with juices
• 4 cups vegetable broth
• 1/2 cup orzo pasta
• 3/4 cup frozen chopped spinach, thawed and squeezed fairly dry
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons sage
• 2 teaspoons thyme
• 3/4 teaspoon sea salt
• 1/2 teaspoon fresh cracked pepper
• 1 cup half-and-half
• extra virgin olive oil, for serving
• fresh grated parmesan cheese, for serving

1. In a large, heavy-bottomed saucepan heat the olive oil and saute the onion, carrot, green pepper, and garlic until softened on low-medium heat, about 5-7 minutes.
2. Add the beans, broth, orzo, spinach, parsley, sage, thyme, salt, and pepper.
3. Simmer for 25 minutes. Taste and re-season with salt and pepper if desired. Add half and half. Bring back up to a simmer. Remove from heat and serve with a generous drizzle of extra virgin olive oil and Parmesan.

olive oil, onion, carrot, green pepper, garlic, cannellini beans, vegetable broth, orzo pasta, fresh parsley, sage, thyme, salt, fresh cracked pepper, extra virgin olive oil, parmesan cheese

Taken from www.food.com/recipe/creamy-tuscan-bean-soup-384363 (may not work)