Tuscan Bean Soup

 This came from cookingclassy.com. and I would make it again but use fresh garlic instead of frozen. It's key to the flavor of the soup. Here is a link to the original recipe, along with the changes I made in bold below:

Bean Soup {Tuscan Style} - Cooking Classy

• 3 Tbsp extra virgin olive oil, divided
• 1 cup chopped yellow onion (1 small)
• 3/4 cup chopped carrot (1 large) I increased this
• 1/2 cup diced celery (2 small ribs, slice somewha thin) I increased this
• 5 garlic cloves, minced (nearly 2 Tbsp)*
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 1/2 tsp Italian seasoning
• 1 small parmesan rind, plus about 6 Tbsp shredded parmesan for serving I only served it with parmesan
• Salt and freshly ground black pepper, to taste**
• 2 (14.5 oz) cans cannellini beans or great northern beans, drained and rinsed I did Great Northern
• 2 cups (packed) fresh spinach, roughly chopped This would also be good with fresh basil

You make this like a traditional soup, but for one can of beans, you mash them first before you put them in, and then add the other can whole.