Name: Creamy Bean Soup with Fresh Herbs and Spinach
Prep time: 40 minutes
Cook time: Prep: 40 minutes; Total: 50 minutes
Total time: 50 minutes
Yield: Makes 8 first-course servings
Ingredients: 3 tablespoons olive oil; 3 cups chopped onions (about 2 medium); 3 garlic cloves, minced; 1 tablespoon chopped fresh rosemary; 5 cups low-salt chicken broth; 2 15- to 16-ounce cans white beans, drained; 2 15- to 16-ounce cans garbanzo beans (chickpeas), drained; 1 6-ounce package baby spinach leaves; 1 tablespoon finely chopped fresh sage; Grated Parmesan cheese; Extra-virgin olive oil (optional)

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."

Pureeing the soup gives it a smooth richness — without any cream.

Recipe notes

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