White Bean Soup

2 tablespoons of olive oil
1/4 of onion or 2-3 pinches of minced onion
2 spoonfuls of jarred minced garlic
2 (15 oz) cans of white kidney beans
2 stalks of celery
2 large carrots chopped
1 3/4 cups of chicken broth
2 cups of water
1 bundle of baby spinach, roughly chopped
1/4 cup of 6 blend cheese
Parmesan cheese
Black Pepper
2 pinches of thyme

In a medium size sauce pan, pour in oil and spread it so it evenly coats the bottom of the pan. Turn burner onto to medium heat. Once oil starts to warm up, throw in celery and onion. Cook celery and onions for about 5-10 minutes. Then add garlic; stir and cook for about 30 seconds then add broth and water. Add carrots, spices, and beans. Turn heat up but NOT on the high setting (in between medium and high). Cook for about ten minutes.

Remove as many of the vegetables as you can with a slotted spoon; place them in a bowl. Remove pan from heat and add cheeses. Stir with a whisk for about 30 seconds then place back on the burner. Return vegetables to the pan and stir often. Make sure the cheese doesn't stick to the bottom of the pan. Add spinach and cook for another 5 minutes. Turn off burner once the spinach has wilted and turned to a darker green. Add extra Parmesan before serving for topping if desired. ENJOY!