Bean Soup - cooking recipe

Ingredients

1 medium onion, chopped
1 medium carrot, sliced
1 1/2 c. chicken broth
1/4 c. white wine
1/4 tsp. leaf tarragon
2 (16 oz.) cans cannellini beans
1/2 c. water
1 tsp. soy sauce
juice of 1/2 lemon
1 1/2 c. spinach
3 Tbsp. minced pimento

Preparation

Saute onion and carrot in 1/4 cup stock and wine until soft. Add tarragon.
Add onion mixture and beans with remaining stock to a food processor fitted with metal blade.
Puree until creamy and smooth.
Pour into a large saucepan.
Add water and soy sauce and heat thoroughly.
Remove from heat.
Add lemon juice, romaine and pimento.
Stir to wilt spinach.
Serve hot.
Makes 6 servings.