Two-Bean Soup With Tomato-Chive Crostini

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1 1/2 tablespoons white miso
• 4 cups unsalted chicken stock (such as Swanson), divided
• 1/4 teaspoon kosher salt
• 2 bay leaves
• 1 (15.5-ounce) can unsalted black beans, rinsed and drained
• 2 cups coarsely chopped fresh spinach leaves
• 8 (1/2-ounce) slices whole-grain French bread baguette
• Cooking spray
• 1/2 cup chopped fresh tomato
• 3 tablespoons minced fresh chives

1. Preheat oven to 400u0b0.
2. Heat oil in a large Dutch oven over medium heat. Add onion, garlic, and thyme; saute 6 minutes. Stir in miso; cook 1 minute. Add 1 cup stock, stirring until miso dissolves. Stir in remaining 3 cups stock. Lightly mash 1 cup beans. Add mashed beans, remaining 1 cup beans, salt, bay leaves, and black beans to stock mixture in pan; bring to a simmer. Reduce heat, and simmer 15 minutes. Remove pan from heat; discard bay leaves. Stir in spinach until wilted.
3. Arrange bread slices on a baking sheet coated with cooking spray. Bake at 400u0b0 for 5 minutes or until toasted. Combine tomato and chives in a bowl. Divide tomato mixture evenly over bread. Place about 1 1/2 cups soup in each of 4 bowls; top each serving with 2 topped bread slices.

olive oil, onion, garlic, thyme, white miso, chicken, kosher salt, bay leaves, unsalted black beans, fresh spinach leaves, bread, cooking spray, tomato, fresh chives

Taken from www.myrecipes.com/recipe/two-bean-soup-tomato-chive-crostini (may not work)