2 tablespoons olive oil
1 medium sweet onion, finely chopped
5 cloves minced garlic
2 large carrots, peeled and thinly sliced
2 stalks celery, chopped
4 15-ounce cans cannellini beans rinsed and drained
5 cups chicken broth
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1/2 teaspoon red chili flakes
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup chopped, cooked ham
3 cups chopped baby spinach
2 tablespoons lemon juice
shredded parmesan
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes. Add the beans, chicken broth, tomato paste, Italian seasoning, red chili flakes, black pepper and salt. Stir well. Bring to a boil, then lower heat and simmer for 15 minutes, uncovered. Transfer about 2 cups of the soup to a blender and blend until smooth. Transfer the blended soup back to the pot, stir well. Stir in the ham and spinach and let simmer for a few minutes until spinach is wilted. Stir in the lemon juice. Add more seasoning as desired. Serve hot with a sprinkle of parmesan in each bowl.
