Creamy Tuscan Bean Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 cup diced onion
1/3 cup diced carrot
1/3 cup diced green pepper
5 garlic cloves, minced
1 (14 ounce) can cannellini beans, with juices
4 cups vegetable broth
1/2 cup orzo pasta
3/4 cup frozen chopped spinach, thawed and squeezed fairly dry
2 tablespoons fresh parsley, chopped
2 teaspoons sage
2 teaspoons thyme
3/4 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
1 cup half-and-half
extra virgin olive oil, for serving
fresh grated parmesan cheese, for serving

Preparation

In a large, heavy-bottomed saucepan heat the olive oil and saute the onion, carrot, green pepper, and garlic until softened on low-medium heat, about 5-7 minutes.
Add the beans, broth, orzo, spinach, parsley, sage, thyme, salt, and pepper.
Simmer for 25 minutes. Taste and re-season with salt and pepper if desired. Add half and half. Bring back up to a simmer. Remove from heat and serve with a generous drizzle of extra virgin olive oil and Parmesan.