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Pdf2 slices bacon, chopped fine
1 small onion, chopped fine
1 carrot, peeled and chopped fine
Salt and pepper
1 garlic clove, minced
¼ teaspoon dried rosemary, crumbled
1 ¾ cups chicken broth
¼ cup water
1 (15-ounce) can cannellini beans, rinsed
Cook bacon in medium saucepan over medium heat
until crisp, 5 to 7 minutes. Add onion, carrot, and pinch
salt and cook until softened and lightly browned, 5 to
7 minutes. Stir in garlic and rosemary and cook until
fragrant, about 30 seconds.
Stir in broth, water, beans, spinach, and ½ teaspoon salt.
5 ounces frozen spinach, thawed and squeezed dry
Bring to simmer and cook until soup has thickened slightly,
about 5 minutes. Season with salt and pepper to taste and
serve.