Prep and Cook Time: 25-30 minutes
Place in a soup pot:
7 cups water
3/4 teaspoon dried rosemary (crushed or chopped)
8 cloves garlic, chopped or sliced
Bring to a boil, reduce the heat, and simmer until fragrant, 10 minutes.
Two 15 oz cans of cannellini/white beans, drained and rinsed
28 oz can of diced tomatoes, drained
1 T dried parsley
1/4 cup extra-virgin olive oil
4 teaspoons red wine vinegar
1 teaspoon thyme
2 teaspoons salt
1/2 teaspoon ground black pepper.
Simmer for 10 minutes. Serve with bread.
1 bunch flat-leaf spinach (1 pound), stemmed
Stir in spinach and cook until wilted, about 2 minutes.
From the kitchen of: Megan H.