Cooking Instructions

• Heat the olive oil in a large soup pot or dutch oven, on the stove, over medium-low heat.
• Dice the onion, garlic, and shallots and add them to the hot oil. Stir and sauté them for 3-4 minutes, until the onion is translucent.
• Wash and chop the carrots and celery and add them to the pot. Sauté for another 7-10 minutes to build flavors.
• Rinse and drain the cannellini beans, adding them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
• Bring the soup mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
• Remove the cover to pull out and discard the bay leaves.
• Transfer two cups of the soup to a high-speed blender and blend until it's thick and creamy.
• Return the blended soup to the pot and stir generously.
• Add in the spinach and stir until it's wilted.
• Transfer the soup into bowls, garnish with fresh chopped parsley if desired, serve with crusty bread, and enjoy!