Ingredients

Soup
Olive oil
2 medium onions – diced
3 cloves of garlic – minced
1 to 2 tablespoons fresh rosemary and thyme – chopped fine
4 cups stock, vegetable or chicken
1 (14 ounce) can of cannelini beans
1 (28 ounce) can of chick peas
approximately 6 cups fresh spinach –wash and stems pinched off
Salt and pepper to taste

Crostini
4 pieces baguette cut 1 inch thick
1/4 to 1/3 cup grated parmesan

Directions

1. Sauté onions and garlic in olive oil until quite soft and beginning to turn golden.
2. Add herbs and the beans.
3. Use a potato masher to mash about half of the beans.
4. Add the stock and stir well.
5. Allow to simmer for 10 or 15 minutes.
6. Place the baguette on a cookie sheet. Press a small amount of grated cheese on each piece and place in oven on Broil for 1 to 2 minutes.
7. While the cheese is melting, throw the spinach in the soup and stir.
8. Taste before adding salt and pepper.
9. Pull the crostini out of the oven.
10. Ladle soup into a bowl and top with the cheesy bread.

Serves 4