Fall and winter are my favorite seasons! I can make soup a few times a week without heating the kitchen up! One of our favorites is cannellini Bean that I have been making for a few years, now.
Cannellini Bean Soup
3 tablespoons olive oil
3 carrots, peeled/diced
1 large onion, diced
3 stalks celery, diced
1 fennel bulb, diced
1/2 teaspoon fennel seed
1 tablespoon rosemary, chopped
¼-½ teaspoon red pepper flakes or to taste
2 garlic cloves, minced
2 cans cannellini beans, drained/rinsed
6-8 cups chicken stock/broth
½ bag of fresh spinach, washed/torn into pieces
In a large soup pot heat olive oil. Add the carrot/onion/celery/fennel/fennel seed/rosemary/red pepper flakes/garlic and cook until the vegetables begin to become translucent.
Add the beans and chicken stock/broth. Bring to an almost boil, then turn heat down and simmer for 30-45 minutes, uncovered. A couple minutes before serving add the spinach, simmer just long enough for it to wilt.
Serve hot with shaved or grated Parmesan and herbed breadsticks or rosemary flatbread. Enjoy!
