Spinach And White Bean Soup

• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
• 1/4 teaspoon pepper
• 1 carton (32 ounces) vegetable or reduced-sodium chicken broth
• 4 cups chopped fresh spinach (about 3 ounces)
• 1/4 cup thinly sliced fresh basil
• Shredded Parmesan cheese, optional

1. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth.
2. Puree mixture using an immersion blender. Or, puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally.
3. Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

olive oil, garlic, cannellini beans, pepper, vegetable, fresh spinach, fresh basil, parmesan cheese

Taken from www.tasteofhome.com/recipes/spinach-and-white-bean-soup/ (may not work)