Ingredients

Instructions

  1. Heat olive oil in a 4 quart saucepan on medium high heat.
  2. Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
  3. Add beans, water, and seasonings.
  4. Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
  5. Take half of soup and blend in blender until smooth.
  6. Return soup to bean mixture in pan and stir.
  7. Ladle into bowls and drizzle with olive oil before serving.
  8. Top with freshly grated Parmesan cheese, if desired.
  9. Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.