This soup is cozy, and I bet you have all the ingredients in your house already. This could easily be made vegan as well. Serves 6.


3 cans white beans, drained
2 pieces of bacon, finely chopped
2 Tbsp olive oil
½ white onion, finely chopped
2-3 stalks of celery, finely chopped
1-2 carrots, finely chopped
4 garlic cloves, minced
¼ tsp dried thyme
½ tsp dried rosemary
½ tsp JF Universal Salt, more to taste
½ tsp crushed red chili pepper flakes
Freshly cracked black pepper, to taste
2 cups vegetable broth
½ cup white wine
1 bay leaf
1 parmesan rind, removed after cooking (omit for plant-based cheese)
1 bag spinach
½ cup parmesan, freshly grated (sub plant-based cheese)


Parmesan cheese, grated (sub plant-based cheese)
JF Spicy Salt
Fresh cracked black pepper
Olive oil
Fresh Italian parsley


Puree 1 can of white beans using a blender or food processor. In a medium bowl, combine this with the other 2 cans of white beans and set to the side. In a large pot, heat the olive oil and add the bacon. Cook on medium heat for 2-3 minutes to render the bacon fat. Add the white onion, celery, carrot, and garlic and sauté for 2-3 minutes. Add the dried thyme, dried rosemary, JF Universal Salt, and fresh cracked black pepper. Sauté for 2 minutes and add the crushed red chili pepper flakes. Pour in the white beans and bring the pot to a boil. Reduce to a simmer and add the vegetable broth. Add the bay leaf and parmesan rind which will add a lot of flavor to this soup.  Add the white wine and bring to a boil. Add the spinach and cook until it is wilted down. Remove the bay leaf and parmesan rind before serving the soup. Garnish and serve with a slice of toast.