During an unexpected cold snap in Los Angeles, friends Elizabeth and Carla whipped up a comforting bowl of white beans and spinach soup. This soup was so delicious, I immediately came back home to a wintery Tennessee and recreated this simple yet hearty recipe. Featuring creamy cannellini beans simmered with garlic, onions, in a flavorful chicken broth, this recipe could not be beat. Fresh spinach wilted into the mix, adding a vibrant contrast to the rich, velvety texture of the beans. A squeeze of lemon brightened each spoonful, and a touch of shaved Parmesan brought it all together. As we sipped our steaming bowls, the chill outside faded into the warmth of good company and nourishing food, a reminder that even in LA, winter has its cozy moments.

White Bean and Spinach Soup

2 Cans of cannellini beans (Preferably Goya or Bush)
3 tablespoons olive oil
1 onion, chopped
2 carrots, cut round
½ pound fresh spinach (about a bag)
5 cups chicken broth
2 teaspoons minced garlic
1 bay leaf
3 tablespoons chopped fresh parsley
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
A squeeze of lemon to your liking
Fresh parmesean cheese for grating

Directions

Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender. Stir in spinach; cook until wilted, about 2 minutes. Add beans (with juices), broth, garlic, and bay leaf. Simmer, covered, about 1 hour.

Discard bay leaf. Season with parsley, salt, red pepper flakes and black pepper and a small squeeze of lemon.

Garnish with shaved parmesan and add a few more red pepper flakes if desired.