Kosher salt and freshly cracked black pepperto taste
In a pot, heat oil over medium-low heat. Sauté onions and garlic until translucent. Add in stock, water, beans, thyme, rosemary, oregano and cheese rind.
Bring the soup to a boil, then reduce to a simmer. Add in carrots and celery. Place lid on top of the pot, leaving it slightly ajar. Let the pot simmer for 30 minutes to 1 hour.
Remove rind (if not completely dissolved). Add in salt, pepper, red pepper flakes, to taste. Then add in the spinach a little at a time. Cook the spinach until it wilts; about 3 minutes.
Serve this soup hot with crusty warm bread. Enjoy!
Canned or Dried Beans: You can use can beans or dried beans to make the soup. It’s a matter of personal preference. Dried beans are cheaper, but take a little more effort to prepare. While there won’t be a dramatic difference, the dried beans will have a better flavor.How To Prepare Dried Beans: I chose to use 16 ounces of dried northern white beans, instead of canned beans. I soaked them overnight and before I went to work the next morning, I drained and rinsed the beans. Then I added them to a crock-pot with 32-ounces of vegetable stock. The liquid wasn’t covering the beans enough so I added a little water until the beans were covered with at least two inches of liquid. I cooked the white beans on low heat for 8-hours. I drained the beans from the liquid and added them to the soup.Use caution when seasoning this soup: Make sure you taste it before adding more salt. The cheese rind seems to add some salinity to the soup than I expected.
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