White Bean and Spinach Soup

A different take on escole and white bean.

3 cans cannoli beans, drained
1 package baby spinach
5 cloves of garlic, finely chopped
low sodium chicken broth
extra virgin olive oil
Parmesian cheese

Heat oil and sautee garlic for about 1 minute. Add beans and enough chicken broth to cover. Cut spinach into pieces and add to soup. Bring to boil and simmer slowly until beans are tender, about 45 min - 1 hour. Bring soup to desired thickness with broth.

Serve with more olive oil for drizzling and some cheese sprinkled on top