Tomato Bean Parmesan Soup

 This is a recipe from Molly Yeh's second cookbook, Home is Where the Eggs Are, and is called Tomatoey Parmesan Beans.  But, it's really a soup and the name doesn't really make that clear, so I'm changing it!   It is really easy and super flavorful.  I actually wanted to make it again the next day.  It was that good.

Tomato Bean Parmesan Soup

2 T. butter

1 garlic head

15 oz. can cannellini beans, drained and rinsed

15 oz. can chickpeas, drained and rinsed

28 oz. can diced tomatoes

1 1/2 c. chicken or vegetable stock

1 parmesan rind, plus a good amount for grating when serving

1 bay leaf

salt and freshly ground pepper

2 big handfuls of baby spinach

In a large pot, melt the butter over medium heat.  Chop off the top of the head of garlic so the cloves are exposed and discard any loose peels (but keep the head together if possible).  Add the garlic head to the pot cut side down and cook for a few minutes, until browned around the edges.

Stir in the beans, tomatoes, stock, parmesan rind, bay leaf, and a couple of good pinches of salt and many cracks of pepper.

Bring to a boil, then reduce to a simmer and cover and cook for at least 30 minutes, stirring occasionally. (The recipe says to cook until the garlic gets mushy, but mine really didn't.  The idea is that you can squish out the soft garlic on crusty bread).

Stir in the spinach to wilt it a few minutes before serving.

Remove the garlic head, bay leaf, and parmesan rind.

After ladling the soup in the bowl, top with a pinch of salt and pepper and a bunch of grated parmesan.

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oz = ounce

T = tablespoon

c = cup