White Bean Soup

This the perfect soup for lunch or to accompany a meal, it's light, yet packed with flavor.

Let's get right into it!

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Ingredients for White Bean Soup

1. 6 tablespoons of Extra Virgin Olive Oil

2. 1 red pepper, diced

3. 1 bag of spinach

4. 1 large onion, chopped

5. 7 cloves of garlic, minced

6. 6 cups of chicken broth

7. Salt and ground pepper

8. 1/4 tsp of red pepper flakes

9. 2 cans of Navy beans or Great Northern Beans

10. Parmesan cheese - garnish

Ingredients for Croutons

1. 1/2 French bread cut into cubes

2. 1/4 cup of olive oil

3. 1 tsp of garlic powder

4. salt and pepper to taste

5. 2 tsp of Italian seasoning

What Do I Do With the Croutons?:

1. Pre-heat your oven to 350 degrees

2. Cut the French Bread in half. Slice the French Toast about half an inch thick. Put the sliced pieces aside in a bowl

3. Add the oil, garlic powder, italian seasoning, salt and pepper to taste

4. Toss the bread cubes, making sure that you have coated them

5. Grease a cookie sheet with oil, spread the bread cubes on the sheet

6. Bake for about 8-10 minutes, flipping it at the halfway mark

7. Remove from the oven and allow to cool

What Do I Do With the White Bean Soup?:

1. In a large pot, heated to medium-high, add 3 tablespoons of olive oil. Allow to heat for a short time.

2. Add the pepper and onion to the pot. Allow the vegetables to soften for about 5 minutes.

3. Add the garlic and cook for about 30 seconds. You don't want the garlic to burn*

4. Add the chicken broth and red pepper flakes. Cook for 4-5 minutes.

5. Turn down the heat to medium and add the beans and half of a bag of spinach. Cook for 10 minutes.

6. Add a dash of salt and pepper and remove the pot from heat.

7. Serve your soup in bowls and top with Parmesan cheese and your freshly baked croutons