1

In a heavy bottomed pot on medium heat, add your olive oil leek and fennel, add your salt and cook until soft.

2

Once the veggies are soft and translucent then add the garlic. Cook until the garlic is fragrant. You should see some brown bits on the bottom of your pot. That’s great! Add your rinsed beans and spices and broth. Turn heat to low and allow the soup to come to a simmer.

3

Once the soup begins to simmer, take a wooden spoon or potato masher and mash the beans up, this will help your soup thicken and give it a creamy texture. Allow the soup to continue simmering until the soup reduces to your desired consistency.

4

Once you’re happy with the consistency of the soup, add your spinach and stir through to wilt. Serve with fresh black pepper and parmesan.

5

Notes: Feel free to substitute or add your favourite Italian spices like basil, thyme or rosemary. I use veggie broth but feel free to use chicken broth or water if you like. Feel free to use whatever tender greens you prefer like baby kale or chard.