White Bean Soup

I've made this soup a couple times because of how quick, easy, healthy and tasty it is. It's really hearty and combines a lot of different textures to keep your palette interested. Beans are such a great protein substitute for meat and soup is always something that fills you up. A perfect combination for someone trying to get a healthy and hearty meal while watching your figure.

Ingredients:

1 tbsp. olive oil

4 cloves of garlic, chopped

1 can Cannellini beans, drained and rinsed

1 carrot, chopped

1 sweet onion, chopped

1 tomato, chopped

2 cups of spinach

6 button mushrooms

Chicken (or vegetable) stock

Italian seasoning

Salt

Pepper

Makes 4 servings

When I started making this soup, I knew what I wanted the end result to be but I honestly had no idea how to approach it. It's so easy to make and really difficult to mess up.

Start by putting the olive oil in a pot that's been heated over Medium heat. Toss the carrots in and cook for a few minutes, until tender.
Add some salt and chicken broth and cover the pot to help the cooking process.
Once the majority of the liquid is gone and the carrots are more tender, toss in the garlic, mushroom, and sweet onion. Add some more salt to sweat the onion a bit. You don't need to let these cook too long.
Then add as much or as little chicken stock as desired depending on how much liquid you like in your soup.
Let the broth heat up then toss in the beans, tomato, seasoning, and salt and pepper to taste. Stir everything around and let the flavors hang out and marry for a few minutes.
Right at the end, stir the spinach in the soup to wilt them.
Season to taste, serve, and enjoy!