I was totally intrigued the second I saw this recipe on the Cinnamon Girl site. We tried it shortly after and I have to say this is one of the best soup recipes I have ever made. We did slightly adapt it for our taste. It's so different from our normal soups and has so much flavor. Plus it's thick and filling. If it weren't already 80 degrees here we would make this again, hopefully a cold front will decide to come through because I would gladly eat this soup again.
2 small heads garlic (roasted and mashed)
sea salt and fresh black pepper
8 slices bacon (cooked and chopped)
1 cup yellow onion (diced)
3/4 cups carrot (diced)
3/4 cup celery (diced)
1 tsp dried basil
1/4 tsp crushed red pepper flakes
6 cups low-sodium chicken broth
1 cup diced tomatoes
2 (14 oz) cans white beans (drained and rinsed)
11 ounces fresh baby spinach leaves
fresh grated parmesan cheese
In a large soup pot add 2-3 tbsp olive oil. Add onion, carrot, celery, basil, red pepper flakes, salt and pepper. Cook for 10 minutes or until the vegetables are soft. Add tomatoes, chicken broth, white beans, smashed garlic, and bacon. Bring to a boil and let simmer for 30 minutes. Place 2 to 3 cups in the food processor or blender. Process/Blend until smooth and return to the soup. Add in spinach and let cook for 10 more minutes. Serve with grated parmesan cheese sprinkled on top.