Creamy Bean, Herb, & Spinach Soup

• 3 tablespoons extra virgin olive oil
• 3 cups chopped onions
• 3 garlic cloves, minced
• 2 medium turnips, peeled & chopped
• 12 tablespoon dried rosemary
• 12 tablespoon dried rubbed sage
• 7 cups water
• 3 tablespoons powdered chicken base
• 30 ounces cannellini beans, drained
• 30 ounces garbanzo beans, drained
• 1 lb chopped spinach
• 12 cup grated parmesan cheese (optional)

1. Heat oil on med-high.
2. Saute onions, garlic, turnips, rosemary, & sage approx 15 min until tender.
3. Add broth & beans.
4. Bring to boil, then reduce heat to med-low & simmer 10 minute.
5. Working in batches, puree 1/2 or more of soup in blender until smooth.
6. Return to pot.
7. Mix in spinach until wilted.
8. Season soup w/salt & pepper, to tasted.
9. Stir in parmesan or top soups individually.

extra virgin olive oil, onions, garlic, rosemary, sage, water, powdered chicken base, beans, garbanzo beans, spinach, parmesan cheese

Taken from www.food.com/recipe/creamy-bean-herb-spinach-soup-409813 (may not work)