Soup season returns.

As I write this my boiler is...well, having a moment. After several days of sub-zero temps, the old guy (no really, this thing is older than I am) has decided to call it quits. While hoping this a temporary vacation and nothing permanent, I'm quite literally cooking up ways to stay warm. Hence the beans and greens soup. 


  • 6 cloves of garlic, minced
  • 1 medium onion, sliced
  • 2 tablespoons, olive oil
  • 1 tablespoon, tomato paste
  • 6 cups of water (or broth if not using bouillon) 
  • 3 teaspoons, bouillon (if not using broth) 
  • 2 cheese rinds (optional, but recommended) 
  • 2 bay leaves
  • 4 cans of cannellini beans, drained and rinsed 
  • 4 cups of spinach 


  1. In the bottom of a dutch oven or large pot, heat olive oil over medium heat.
  2. Add onion and garlic and saute for about 5 minutes. Stir in tomato paste until vegetables are coated and allow to cook for another 1-2 minutes. 
  3. Pour in the water (or broth) and bring up to a boil. If using bouillon, add once the water is boiling. Toss in the cheese rinds and bay leaves and let the broth mixture simmer for 30-45 minutes.
  4. Remove the cheese rinds and bay leaves and slowly mix in the white beans. Keep simmering for another half hour. Toss in the spinach and cook for 5 minutes. 

Serves 6.