Brown 1lb ground beef. Season with herbs de provence, coriander and such.

Remove beef and add the chopped onion, carrot, celery, and ½ bag of frozen pearl onions with a little olive oil. Cook, stirring often, until the vegetables have softened and the onions are turning translucent

Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add some sun dried tomatoes. Add the diced tomatoes, stir, and cook until the tomatoes are bubbling all over. Add 7 cups of BTB Italian herb bullion, oregano, and red pepper flakes.

Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.

Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup to a blender. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup and rinse blender with a small amount of water.

Add the remaining beans, pasta, spinach and parsley to the simmering soup. Add ½ can Margaret Holmes Hoppin' John. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.

Give it a couple of good shots of red wine vinegar and let it marry.