Cannellini Bean Soup [0001099]

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 (15-ounce) cans gluten-free cannellini beans, drained and rinsed
4 cups gluten-free vegetable broth
1 teaspoon dried rosemary
Salt and black pepper to taste
1/2 cup gluten-free spinach leaves, chopped
Grated Parmesan cheese (optional, for garnish)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Add the drained and rinsed gluten-free cannellini beans to the pot, along with the gluten-free vegetable broth and dried rosemary. Stir to combine.

Season the soup with salt and black pepper to taste. Remember that canned beans and broth may contain varying amounts of salt, so adjust accordingly.

Bring the soup to a simmer, cover, and cook for about 15-20 minutes to allow the flavors to meld.

Use an immersion blender to partially puree the soup, leaving some beans intact for texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.

Stir in the chopped gluten-free spinach leaves and cook for an additional 3-5 minutes, or until the spinach wilts and becomes tender.

Ladle the gluten-free Cannellini Bean Soup into bowls. If desired, garnish with grated Parmesan cheese before serving.

This gluten-free Cannellini Bean Soup is both comforting and nutritious, making it a perfect choice for a hearty meal.

As always, check product labels to ensure that all ingredients are gluten-free if you have gluten sensitivities or celiac disease. Enjoy your soup!