Directions:

1. In a large Dutch oven, bring beans and 8 cups water to a boil over medium-high heat. Reduce heat to medium; gently boil beans until tender and most of liquid is evaporated, stirring occasionally, 45 minutes to 1 hour. Drain beans. Wipe out Dutch oven.
2. In the container of a blender, combine 2 cups cooked beans and 1 cup broth; process until completely smooth.
3. In the same Dutch oven, heat oil over medium heat. Add onion and carrot; cook until softened, stirring occasionally, 6 or 7 minutes. Add garlic, salt, and pepper; cook for 2 minutes. Add cooked beans, chickpeas, and rosemary. Stir in puréed bean mixture and remaining 5 cups broth. Bring to a boil; reduce to a simmer and cook, uncovered, until soup slightly thickens, 20 to 25 minutes. 
4. Stir in collards and cook for 20 minutes. Stir in lemon zest and juice. Gradually sprinkle in Parmesan, stirring constantly (don’t add cheese all at once or it may clump). 
5. Garnish with additional rosemary, zest, and Parmesan, if desired. Serve with bread.

This recipe and image are from Taste of the South magazine.

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The post White Bean & Spinach Soup first appeared on Camellia Brand.]]>

Ingredients:

• 2 tablespoons olive oil
• 2 onions, chopped (about 3 cups)
• 3-4 stalks celery, chopped (about 1 cup)
• 5 cloves garlic, chopped
• 4 cups vegetable broth
• 4 cups water
• 1 pound Camellia Brand Great Northern Beans
• 3 sprigs fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon red pepper flakes
• 8 ounces baby spinach, chopped
• 1/4 cup lemon juice
• 1 teaspoon salt

Directions:

1. Rinse and sort beans.
2. Heat olive oil in a large Dutch oven over medium high heat. Add onion and celery, and sauté for 3 minutes. Add garlic, and cook 1 minute more.
3. Add broth, water, beans, thyme, rosemary, and red pepper flakes, and bring to a boil.
4. Reduce heat, cover, and simmer for 2 hours, or until beans are tender.
5. Stir in the spinach, lemon juice, and salt. Cook 1 minute more, and serve.

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