Tuscan White Bean Soup

• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Onion, Chopped
• 4 cloves Garlic, Minced
• 4 cups Vegetable Stock
• 2 cups Water
• 1 can Northern White Beans (14-ounce Can), Rinsed And Drained
• 1/2 Tablespoons Fresh Thyme
• 1/2 teaspoons Fresh Rosemary
• 1/4 teaspoons Oregano
• 1 piece 2x3 Inch Piece, Parmesan Cheese Rind (optional)
• 1 cup Carrots, Chopped
• 1/2 cups Celery, Chopped
• Salt And Pepper, to taste
• 1/2 teaspoons Crushed Red Pepper Flakes
• 4 cups Fresh Spinach

1. In a soup pot, heat oil over medium-low heat. Add onions and garlic and saute until translucent. Add the stock, water, beans, thyme, rosemary, oregano and cheese rind.
2. Bring to boil. Reduce to a simmer and add the carrots and celery. Place lid on top of pot, leaving it slightly ajar. Let it simmer for 30 minutes to 1 hour.
3. Remove the cheese rind (if not completely dissolved). Add in salt, pepper, red pepper flakes and spinach a little at a time and cook until wilted.

olive oil, onion, garlic, vegetable stock, water, white beans, fresh thyme, fresh rosemary, ubc, parmesan cheese, carrots, celery, salt, red pepper, fresh spinach

Taken from tastykitchen.com/recipes/soups/tuscan-white-bean-soup-2/ (may not work)